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Butternut Squash Soup with Bacon

Sue Ringsdorf
  • 90 minutes
  • Serves 6

INGREDIENTS

6

slices Bacon

1

Butternut squash, large

4

Carrots, large

3

stalks Celery

3 cloves

Garlic

1

Onion, medium

4 cups

Chicken broth

2 tsp

Black pepper, freshly ground

1/2 tsp

Cayenne pepper

1/2 tsp

Cinnamon, ground

2 tsp

Kosher salt

3 tbsp

Olive oil

1/2 cup

Half and half