Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Roasted Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Roasted Butternut Squash Soup is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Butternut Squash Soup:
  1. Get 1 butternut squash (3lb) cut into 1-inch chunks
  2. Make ready 1 Onion diced
  3. Prepare 1 red bell pepper, chopped
  4. Prepare 4 slices bacon, diced
  5. Take 2 tablespoons olive oil
  6. Make ready 4 cloves garlic
  7. Prepare to taste kosher salt
  8. Get to taste Ground black pepper
  9. Get to taste red pepper flakes
  10. Take 4 slices bacon
  11. Prepare 1/2 teaspoon dried thyme
  12. Make ready 2 1/2 cups chicken stock
  13. Make ready Goat cheese
  14. Prepare Chopped chives
Instructions to make Roasted Butternut Squash Soup:
  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.

So that’s going to wrap it up with this special food roasted butternut squash soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!