Butternut Squash Soup with Crispy Bacon

• 4 slices bacon, cut into 1/2-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups 25%-less-sodium chicken broth
• 3 cups cut-up peeled butternut squash (1/2-inch pieces)
• 1/4 tsp. ground sage
• 1/3 cup Philadelphia Herb & Garlic Cream Cheese Product

1. Cook and stir bacon in large saucepan on medium heat until crisp.
2. Remove from pan with slotted spoon; drain on paper towels.
3. Add onions and garlic to drippings in pan; cook and stir 5 min.
4. or until tender.
5. Add broth, squash and sage; stir.
6. Bring to boil; simmer on medium-low heat 20 min.
7. or until squash is tender, stirring occasionally.
8. Blend, in batches, in blender until smooth, returning each pureed batch to saucepan.
9. Add cream cheese product; cook 3 to 5 min.
10. or until completely melted, stirring constantly with whisk, Serve topped with bacon.

bacon, onion, garlic, butternut squash, ground sage, philadelphia

Taken from www.kraftrecipes.com/recipes/butternut-squash-soup-crispy-bacon-175283.aspx (may not work)