Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Roasted Butternut Squash Soup is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Roasted Butternut Squash Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Get 1 butternut squash (3lb) cut into 1-inch chunks
- Make ready 1 Onion diced
- Take 1 red bell pepper, chopped
- Take 4 slices bacon, diced
- Prepare 2 tablespoons olive oil
- Take 4 cloves garlic
- Prepare to taste kosher salt
- Prepare to taste Ground black pepper
- Take to taste red pepper flakes
- Make ready 4 slices bacon
- Take 1/2 teaspoon dried thyme
- Take 2 1/2 cups chicken stock
- Make ready Goat cheese
- Prepare Chopped chives
Steps to make Roasted Butternut Squash Soup:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
- 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.
- 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.
- 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.
So that’s going to wrap this up with this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
