Caramelized Butternut Squash Soup

• 1 butternut squash (3 lb.), peeled, seeded and cut into 2-inch chunks
• 1 large Vidalia onion, quartered Safeway 1 lb For $1.49 thru 02/09
• 1 head garlic, cloves separated and peeled
• 1-1/2 Tbsp. extra virgin olive oil
• 3-1/2 cups fat-free reduced-sodium chicken broth, divided
• 1/2 tsp. pepper
• 2 Tbsp. whipping cream
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked

1. Heat oven to 350 degrees F.
2. Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish.
3. Pour 1 cup broth over vegetables.
4. Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min.
5. and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.
6. Add vegetables and any liquid from dish to large stockpot.
7. Add remaining broth and pepper; cook on medium-low heat 20 min., stirring occasionally.
8. Puree vegetable mixture in blender.
9. Return to pot, stir in cream.
10. Serve soup topped with sour cream and bacon.

butternut, vidalia onion, garlic, extra virgin olive oil, chicken broth, pepper, whipping cream, s, butcher

Taken from www.kraftrecipes.com/recipes/caramelized-butternut-squash-soup-159312.aspx (may not work)