1/3 cup Philadelphia Herb & Garlic Cream Cheese Product
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How do I make it ?
Cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon; drain on paper towels. Add onions and garlic to drippings in pan; cook and stir 5 min. or until tender.
Add broth, squash and sage; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
Add cream cheese product; cook 3 to 5 min. or until completely melted, stirring constantly with whisk, Serve topped with bacon.
Kraft Kitchen Tips!
Butternut Squash Soup with Apple & Bacon
Prepare as directed, adding 2 chopped peeled apples to cooked bacon mixture in saucepan along with the broth, squash and sage.
This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat in saucepan on medium heat just before serving, stirring occasionally.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 510 mg
Carbohydrate 12 g
Fibre 2 g
Sugars 4 g
Protein 4 g
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.