Corn and Squash Soup
12 Bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped (I usually skip this because I usually don't have celery)
2 tablespoons all-purpose flour
1 can (14 1/2 oz.) chicken broth
6 cups mashed, cooked butternut squash
2 cans (8 3/4 oz. each) cream-style corn
2 cups half-and-half cream
1 tablespoon minced, fresh parsley (I use the dried)
1 1/2 teaspoon salt
1/2 teaspoon pepper
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, sauté onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired. Yield: 8 servings (2 1/2 quarts).