Step 1

Cook bacon slices in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon, and set aside.

Step 2

Sauté onion and carrots in hot bacon drippings in Dutch oven over medium-high heat 5 minutes or until onion is tender. Add celery and apple, and sauté 5 minutes. Add garlic, and sauté 30 seconds. Add butternut squash and chicken broth. Bring to a boil; reduce heat, and simmer 20 minutes or until carrots are tender.

Step 3

Process squash mixture, in batches, in a blender or food processor until smooth.

Step 4

Return to Dutch oven. Add lime juice and next 7 ingredients. Simmer 10 to 15 minutes or until thickened. Top with crumbled bacon. Garnish, if desired.

Step 5

*3 pounds butternut squash, peeled, seeded, and chopped may be substituted for frozen butternut squash.

Step 6

Note: For testing purposes only, we used McKenzie's Southland Frozen Butternut Squash.