Butternut Squash Soup with Bacon

Ingredients:

  • 1 extra-large butternut squash cut in half
  • 1 (14 oz.) can vegetable broth
  • 1 (14 oz.) can water
  • 1 cup cream
  • 1 packet Sazon Ham seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 cayenne peppers, sliced thin
  • 4 slices bacon, cooked and crumbled

Directions:

Heat oven to 350. Place squash halves on a foil lined baking sheet, cut side up. Cover with foil and cook soft, approximately 1 hour. Remove from oven. Clean squash of seeds and peels, placing squash meat in a crockpot. Use bacon grease to cook sliced peppers. If not adding bacon, saute pepper pieces in 3 teaspoons oil. Empty skillet contents (oil included) into crock. Pour broth, equal amount water, ham seasoning, garlic and onion powders in crockpot and cook on high for 2 hours. Working inside the crock, use a whisk to process squash soup to desired consistency. Add cream to crock. Stir well. Top with crumbled bacon and soft bread rolls.

eNewsletter

Get our Top Stories in Your Inbox

Recent Stories