Butternut Squash Soup

• - butternut squash, peeled, seeded and chopped
• 2 cups onions, chopped
• 8 cloves garlic, chopped
• 1 cup Kraft Zesty Italian Dressing
• 1 gal. chicken broth
• 1-1/2 cups sour cream
• 1 qt. queso fresca cheese
• 1-1/2 cups green onions, chopped
• 24 slices bacon slices, cooked, drained

1. Saute squash, onions and garlic in dressing in large skillet on medium-high heat 5 min.
2. or until lightly browned.
3. Stir in broth.
4. Bring to boil.
5. Reduce heat to low; simmer 20 min.
6. or until squash is tender, stirring occasionally.
7. Process soup, in batches, in food processor until smooth.
8. Pour into stockpot; cook on low heat until heated through, stirring occasionally.
9. For each serving: Pour 1 cup (250 mL) of the hot soup into serving bowl.
10. Top with 1 Tbsp.
11. (15 mL) sour cream, about 3 Tbsp.
12. (30 g) cheese and 1 Tbsp.
13. (15 mL) onions.
14. Sprinkle with 1 crumbled bacon slice.

butternut squash, onions, garlic, italian dressing, chicken broth, sour cream, fresca cheese, green onions, bacon

Taken from www.kraftrecipes.com/recipes/butternut-squash-soup-104495.aspx (may not work)