Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 butternut squash (3lb) cut into 1-inch chunks; 1 Onion diced; 1 red bell pepper, chopped; 4 slices bacon, diced; 2 tablespoons olive oil; 4 cloves garlic; to taste kosher salt; to taste Ground black pepper; to taste red pepper flakes; 4 slices bacon; 1/2 teaspoon dried thyme; 2 1/2 cups chicken stock; Goat cheese; Chopped chives

skitchbeatz @skitchbeatz

Roasted Butternut Squash Soup

skitchbeatz @skitchbeatz

Saved

Ingredients

45 mins

5 servings

1butternut squash (3lb) cut into 1-inch chunks
1Onion diced
1red bell pepper, chopped
4 slicesbacon, diced
2 tablespoonsolive oil
4 clovesgarlic
to tastekosher salt
to tasteGround black pepper
to tastered pepper flakes
4 slicesbacon
1/2 teaspoondried thyme
2 1/2 cupschicken stock
Goat cheese
Chopped chives

Saved

Steps

45 mins

1

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2

Place butternut squash, onion, bell pepper and diced 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.
3

Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
4

While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
5

Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture 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.
6

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.
7

Serve immediately, garnished with bacon, goat cheese and chives, if desired.