Squash and corn soup perfect for blustery fall days

Posted by James Sechrengost on 11/18, 2013 at 09:36 AM

Ingredients

12 bacon strips, diced

1 medium onion, chopped

1 celery rib, chopped

2 tablespoons all-purpose flour

2 cups chicken broth

6 cups mashed, cooked, butternut squash. I like to roast mine in the oven drizzled in a little olive oil but whatever method you prefer is fine as long as the squash is tender enough to mash.

2 cans (8-3/4 ounces each) cream-style corn

2 cups half-and-half cream

1 tablespoon minced fresh parsley

1-1/2 teaspoons salt

1/2 teaspoon pepper

Steps

In a large pot, cook bacon over medium heat until crisp.

Remove to paper towels; drain, reserving 2 tablespoons drippings.

In the drippings, sauté onion and celery until tender.

Stir in flour until blended and it gains a little color to get rid of the flour taste.

Gradually stir in broth.

Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Reduce heat to medium.

Stir in the squash, corn, cream, parsley, salt, pepper and bacon.

Cook and stir until heated through.

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