Cook and stir bacon in Dutch oven or small stockpot on medium heat until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels.
Add onions and garlic to drippings; cook 5 min. or until crisp-tender, stirring frequently. Add broth, squash and seasonings; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until squash is tender.
Blend soup, in small batches, in blender until smooth; pour into bowl. Top with reserved bacon.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Purchase cut-up peeled squash from the produce section of the grocery store.
Selecting and Preparing Butternut Squash
Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.