Squash and Corn Soup

Another great recipe that I found on the Taste of Home website. I made this soup for a fall luncheon with some fellow Americans with me in the UK and they love it. Comments made were that "it was very filling" and "you would never think that this was squash." The flavor is mellow but very tasty. It almost feels more like a stew since you end up chewing while eating this soup. A great meal to have on a nice cold fall day.

Ingredients:

12 bacon slices, diced

1 medium onion, chopped

1 rib celery, chopped

2 Tbsp flour

1 can (14.5 oz) chicken broth

6 cups mashed cooked butternut squash

2 cans cream style corn

2 cups half and half

1 Tbsp minced parsley

1 1/2 tsp salt

1/2 tsp pepper

sour cream for topping

Method:

In large sauce pan, cook bacon until crisp. Remove bacon to paper towels, but reserve 2 tablespoons of drippings in pan. In drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook 2 minutes or until slightly thickened.

Reduce heat to medium. Stir in squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream.