Ingredients

Base

• 1 (12 oz) package cubed butternut squash (fresh or frozen)

• 6 slices thick-cut bacon

• 1 large sweet onion, chopped

• 1 (15 oz) can pumpkin (not pumpkin pie mix)

• 3 cups vegetable broth

Seasoning & Finish

• ½ tsp salt

• ¼ tsp ground black pepper

• ¼ tsp cayenne pepper

• 1 cup half and half

• ½ cup freshly grated Parmesan cheese

• 1 (5 oz) bag Caesar croutons

Instructions

1. Prepare the squash
   If frozen, cook according to package directions. If fresh, place in a microwave-safe bowl with 2 tbsp water, cover, and microwave 5 minutes or until tender.

2. Cook the bacon
   In a large pot, cook bacon until crisp. Remove and drain on paper towels. Reserve 2 tbsp drippings in the pot; crumble bacon and set aside.

3. Sauté the onion
   Add onion to the bacon drippings and cook over medium-high heat until tender, stirring occasionally.

4. Build the soup
   Add squash, pumpkin, broth, salt, black pepper, and cayenne. Bring to a boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat and cool for 10 minutes.

5. Blend until smooth
   Working in batches, blend the soup on medium-high speed for 30 seconds or until smooth. Return to the pot and stir in half and half. Warm gently if needed.

6. Serve & garnish
   Ladle into bowls and top with chopped bacon, Parmesan, and Caesar croutons.