6 strips bacon
1 small onion, peeled and chopped
1 large or 2 small butternut squash
2 large, ripe pears, peeled, cored and cubed
1 large stalk celery, chopped
2 (14.5-oz.) cans Swanson Natural Goodness
Chicken Broth
1/2 tsp. thyme
1/2 tsp. basil
1/2 cup half-and-half
Chopped fresh thyme

Sauté bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp. bacon grease from pot; add onion and sauté until browned. Meanwhile, cut squash in half and scoop out seeds. Remove peel and cut squash into cubes. (You should have about 4 cups.) Add squash, pears, celery and broth to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly and place in a blender or food processor and puree until smooth. Return to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half. Ladle into bowls and sprinkle with fresh thyme.

Makes 8 (1-cup) servings.

178 calories, 6 g protein, 11 g fat, 15 g carbohydrate, 3 g fiber, 22 mg cholesterol, 696 mg sodium.

6 strips bacon,1 small onion,1 large or 2 small butternut squash,2 large pears,1 large stalk celery,2 (14.5-oz.) cans Swanson Natural Goodness Chicken Broth,1/2 tsp. thyme,1/2 tsp. basil,1/2 cup half-and- half,Chopped fresh thyme