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Pumpkin Butternut Squash Soup

Posted by on Jan. 7, 2013 at 1:36 PM
  • 2 Replies

Pumpkin Butternut Squash Soup from the Pillsbury site! 

Pumpkin Butternut Squash Soup

You Need:

package (12 oz) frozen butternut squash
slices bacon
large sweet onion, chopped (1 cup)
can (15 oz) pumpkin (not pumpkin pie mix)
cups vegetable broth
teaspoon salt
teaspoon freshly ground black pepper
teaspoon ground red pepper (cayenne)
cup half-and-half
cup freshly grated Parmesan cheese
bag (5 oz) Caesar croutons

To Make:

  • 1Cook squash in microwave as directed on package. Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towels. Reserve 2 tablespoons drippings. Crumble bacon; set aside.
  • 2Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. Add squash, pumpkin, broth, salt, black pepper and red pepper. Heat to boiling; reduce heat to medium. Cover; simmer 15 minutes. Remove from heat; cool 10 minutes. Stir in half-and-half.
  • 3In blender, place half of the squash mixture. Cover; blend on medium-high speed about 30 seconds or until smooth. Into large serving bowl, pour mixture. Repeat with remaining squash mixture. Top individual servings with cheese, croutons and bacon.


Servings # 8

  • # of ingredients 11
  • prep time 15 Min
  • total time 40 Min
by on Jan. 7, 2013 at 1:36 PM
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Replies (1-2):
by Ticia on Jan. 7, 2013 at 1:46 PM


by Jess on Jan. 7, 2013 at 2:05 PM


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