hearty squash soup

I love this soup and often make it using two cans of pumpkin instead of butternut squash.  Sometimes I leave the bacon out, other times I add chicken and beans.  It's a great soup to modify to your own tastes, and nutritionally you can't go wrong!

Hearty Squash Soup

• butternut squash (about 2 1/4 pounds) or two cans of pumpkin
• 4 cups reduced-sodium chicken broth, divided
• 1 lb. bacon, diced (optional)
• 2 carrots, peeled and sliced
• 3 potatoes, peeled and chopped
• 1 cup corn
• 1-2 t. Creole seasoning
• 1 t. cumin
• 1/2 t. nutmeg 

Cook bacon in large stockpot until crispy; remove to a separate dish.  Pour 3 cups chicken broth into pot and add carrots and potatoes.  Bring to a boil; reduce heat and simmer until vegetables are tender.

Meanwhile, use a fork to punch several holes in the butternut squash.  Microwave on high for 10-15 minutes or until tender when squeezed (rotate several times while cooking).  Peel and remove seeds.  Place in a blender or food processor with 1 cup of chicken broth and process until smooth.  Add to stockpot.

Add corn and seasonings; simmer until heated through.  Sprinkle reserved bacon pieces over each serving.  Serves 6.