Butcher Thick Cut Bacon-Butternut Squash Soup

• 4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cut into 1-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 qt. (4 cups) fat-free reduced-sodium chicken broth
• 3 cups cut-up butternut squash (3/4 inch cubes)
• 1/4 tsp. ground cumin
• 1/4 tsp. dried oregano leaves

1. Cook and stir bacon in Dutch oven or small stockpot on medium heat until crisp.
2. Use slotted spoon to remove bacon from pan; drain on paper towels.
3. Add onions and garlic to drippings; cook 5 min.
4. or until crisp-tender, stirring frequently.
5. Add broth, squash and seasonings; stir.
6. Bring to boil; cover.
7. Simmer on medium-low heat 10 min.
8. or until squash is tender.
9. Blend soup, in small batches, in blender until smooth; pour into bowl.
10. Top with reserved bacon.

butcher, onion, garlic, chicken broth, butternut, ground cumin, oregano

Taken from www.kraftrecipes.com/recipes/butcher-thick-cut-bacon-butternut-squash-soup-159276.aspx (may not work)