Butternut Squash Soup - cooking recipe

Ingredients

6 slices bacon
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 granny smith apple, peeled and finely chopped
2 garlic cloves, chopped
4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash, peeled, seeded and chopped
1 (32 ounce) container fat-free low-sodium chicken broth
2 tablespoons fresh lime juice
1 1/2 tablespoons honey
2 teaspoons salt
1 teaspoon ground black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/4 cup whipping cream
sour cream (for garnish)
ground red pepper (for garnish)

Preparation

Cook bacon slices in large pot until crisp.
Remove bacon and drain.
Reserve 2 tbsp drippings in pan.
Crumble bacon and set aside.
Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
Add celery and apple to pan and saute 5 minutes.
And garlic and saute 1 minute.
Add squash and chicken broth.
Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
Process mixture, in batches, in a blender or food processor until smooth.
(Hot mixtures will erupt out of blender if too full- believe me I know).
Return mixture to pot.
Stir in lime juice and next 7 ingredients.
Simmer for 7-10 minutes or until thickened.
Top soup with crumbled bacon and garnish with sour cream and red pepper.