Butternut Squash, Bacon and Rice Soup

This is a new recipe that I have been working on and we love it! Our family loves squash and it wasn't a surprise that they would love this squash based soup. The roasted squash gives it such a rich creamy texture. -Sarah

2 medium butternut squash, peeled and diced

1/4 cup olive oil

salt and pepper

3 1/2 cups chicken broth

2 1/2 cups diced onion

8 oz. mushrooms, sliced

2 cups frozen corn, thawed

1 cup cooked wild rice blend

1 cup half and half

1/2# bacon, diced

• Heat oven to 400 degrees. Toss squash with oil and season with salt and pepper. Roast until squash is very soft, about 45 min.-1 hour.
• Cool and blend with 2 cups of chicken broth.
• Cook bacon and remove from pan. Cook onions and mushrooms in bacon grease. Add corn and cook 4-5 minutes.
• Add remaining broth and squash. Bring to a boil. Reduce heat to medium low. Cover and simmer about 1 hour until mixture is reduced and thickened a little.
• Stir in rice and half and half. Adjust seasoning and heat through.
• Just before serving add diced bacon.