Kabocha Squash Soup with Crispy Bacon

Campbell's Kabocha Squash Soup with Crispy Bacon Recipe

If you love butternut squash soup, you should love this creamy soup made with sweet Kabocha squash, onions and bacon.  It's different and delicious!

At a glance

Prep

15 min.

Total

1 hr. 5 min.

Serves

6

Servings: about 1 1/4 cups each

Cook: 45 min.

Cool: 5 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

3 tablespoons unsalted butter
2 large onions, chopped (about 2 cups)
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
4 cups peeled and diced kabocha squash
1/2 cup heavy cream
8 slices bacon

How to Make It

  • 1

    Heat the butter in a 6-quart saucepot over medium heat. Add the onions and cook until they're tender. Add the broth and squash to the saucepot and heat to a boil. Reduce the heat to low and cook for 30 minutes or until the squash is very tender.

  • 2

    Pour half of the squash mixture into a blender or food processor. Cover and blend until smooth. Repeat with the remaining squash mixture. Return the blended squash mixture to the saucepot and stir in the cream. Season the squash mixture to taste. Cover and keep warm.

  • 3

    Cook the bacon in a 12-inch skillet over medium-high heat for 5 minutes or until it's crisp. Remove the bacon from the skillet and drain it on paper towels. When it's cool, crumble the bacon into bite-size pieces.

  • 4

    Divide the squash mixture evenly among 6 serving bowls. Divide the crumbled bacon evenly among the bowls.

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  • Easy Substitution: Substitute 1 package (about 20 ounces) frozen butternut squash for the kabocha squash.
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RID#27283

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