Ingredients

• 1 , 3 pound
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon olive oil
• 8 stripss maple-flavored bacon , chopped
• 1 large white onion , chopped
• 2 reds pears - peeled , seeded, and chopped
• 2 cloves fresh garlic , minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon dried thyme
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground dried chipotle pepper
• 3 cups Swanson® Chicken Broth
• 1 teaspoon sour cream for garnish

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
3. 3 Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
4. 4 Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
5. 5 Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
6. 6 Puree the soup in a blender or food processor in small batches.
7. 7 Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

Nutrition per serving