Roasted Butternut Squash and Bacon Soup |
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By @damn_delicious
This is by far the dreamiest butternut squash soup there ever was. With its silky smooth texture, this is the only recipe you will need this Fall (and winter) season for years to come.
Ingredients:
4 slices bacon, diced
½ teaspoon dried thyme
2 ½ cups chicken stock, or more, to taste
¼ cup crumbled goat cheese
2 tablespoons chopped fresh chives
for the roasted butternut squash
1 butternut squash, about 3 pounds, peeled, seeded and cut in 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Instructions:
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Add the roasted butternut squash and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
Serve immediately, garnished with bacon, goat cheese and chives, if desired.
for the roasted butternut squash
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
