4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
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Let's Make It
Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving bacon drippings in pan; drain bacon on paper towels. Add onions and garlic to reserved bacon drippings; cook and stir 5 min. or until crisp-tender.
Add broth, squash and sage; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
Add cream cheese; cook 3 to 5 min. or until completely melted, stirring constantly with whisk. Serve topped with bacon.
Serve with a mixed green salad and a slice of whole wheat bread to round out the meal.
This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat in saucepan on medium heat just before serving, stirring occasionally.
Add 2 chopped peeled apples to cooked bacon mixture in saucepan along with the broth, squash and sage.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 10g
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.