Pumpkin Butternut Squash Soup

Instructions

1. 1

   Cook the butternut squash according to the package directions.

2. 2

   Meanwhile, in a large saucepan or Dutch oven, cook the bacon until crisp. Transfer to a paper towel-lined plate, reserving 2 tablespoons of the bacon drippings. Crumble the bacon and set aside.

3. 3

   Add the onion to the reserved bacon drippings and cook over medium heat until softened, about 5–7 minutes.

4. 4

   Stir in the cooked squash, pumpkin puree, vegetable broth, salt, black pepper, and cayenne pepper. Bring to a boil.

5. 5

   Reduce the heat to medium-low, cover, and simmer for 15 minutes.

6. 6

   Remove from the heat and let cool for 10 minutes. Stir in the half-and-half.

7. 7

   Working in batches if needed, blend the soup until smooth and creamy.

8. 8

   Return the soup to the pot and warm gently if necessary.

9. 9

   Serve topped with Parmesan cheese, crumbled bacon, and Caesar croutons.