Rating: 4.5 stars
33 Ratings
  • 5 star values: 25
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.

Recipe Summary

cook:
1 hr
total:
1 hr 40 mins
prep:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.

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  • Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.

  • Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.

  • Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.

  • Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.

  • Puree the soup in a blender or food processor in small batches.

  • Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

Cook's Notes:

Instead of a food processor or blender, you can puree soup using an immersion blender.

When using a blender or food processor to puree hot liquids, cover the center hole of the lid with a clean towel to prevent spatters.

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Nutrition Facts

181 calories; protein 6g; carbohydrates 29.2g; fat 6.2g; cholesterol 12.3mg; sodium 601.7mg. Full Nutrition
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