Butternut Squash Soup


  • 1 1/2 tablespoons Sue Bee® Honey
  • sour cream
  • 1/4 cup whipping cream
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
  • 6 slices bacon
  • 2 tablespoons fresh lime juice
  • 1 (32 ounce) container fat-free low-sodium chicken broth
  • 4 (12 ounce) packages frozen butternut squash
  • 2 garlic cloves
  • 1 granny smith apple
  • 2 celery ribs
  • 2 carrots
  • 1 large onion
  • ground red pepper


  • Cook bacon slices in large pot until crisp.
  • Remove bacon and drain.
  • Reserve 2 tbsp drippings in pan.
  • Crumble bacon and set aside.
  • Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
  • Add celery and apple to pan and saute 5 minutes.
  • And garlic and saute 1 minute.
  • Add squash and chicken broth.
  • Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
  • Process mixture, in batches, in a blender or food processor until smooth.
  • Return mixture to pot.
  • Stir in lime juice and remaining ingredients.
  • Simmer for 7-10 minutes or until thickened.
  • Top soup with crumbled bacon and garnish with sour cream and red pepper.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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