Serves: 8
Total Calories: 686

1 butternut squash
12 slices bacon, diced
1 onion, chopped
1 stalk celery, chopped
1 tablespoon all-purpose flour
1 (14 1/2-ounce) can chicken broth
2 (14 3/4-ounce) cans creamed corn
2 (8-ounce) cans corn, drained
1 pint half and half
1 tablespoon fresh parsley, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
Optional:
sour cream

Place squash on an ungreased baking sheet. Bake at 375 degrees for one hour. Cut in half; cool. Remove seeds with a spoon; scoop out pulp and mash. Set aside. In a large saucepan over medium-high heat, cook bacon until crisp. Remove bacon to paper towels, reserving 2 tablespoons drippings in saucepan. Sauté onion and celery until tender. Stir in flour; blend well. Gradually stir in 6 cups squash and remaining ingredients except sour cream; return crumbled bacon to saucepan. Cook and stir over low heat until heated through. Garnish with dollops of sour cream, if desired.

Nutritional Facts:

Serves: 8
Total Calories: 686
Calories from Fat: 142

More Recipes from the Farmhouse Kitchen Cookbook:
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Tomato & Basil Bisque
Teri’s Butternut Squash Soup
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Monk’s Bean Soup
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Country Comfort Chicken Soup
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Squash & Sausage Stew
Down-Home Pea Soup
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North Woods Bean Soup
Farmhouse Onion Soup
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Grandma’s Irish Soda Bread
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Farmstand Bacon-Corn Soup
Yummy Carrot-Raisin Muffins
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