Corn and Squash Soup

4 or 5 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
1/4 red bell pepper, chopped
2 Tbsp flour
3 c. chicken broth
1 butternut squash
2 cans cream-style corn
2 c. half-and-half
1 Tbsp dried parsley
1 1/2 tsp. Lowrys seasoning salt
Dash Black Pepper
1 can white beans

Sour cream, optional


Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so until tender. Remove from the skin and mash one half of the squash. Cut the other into small cubes. Set aside.

Meanwhile in a large skillet, cook bacon over medium heat until crisp. Remove from pan reserving drippings. In the drippings, saute onion, celery, and pepper until tender. Whisk in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Reduce heat to medium. Stir in the mashed squash, cubed squash, corn, half-an-half, parsley, salt, pepper, beans, and bacon. Cook and stir until heated through. Garnish with sour cream if desired.