Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Roasted Butternut Squash Soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Roasted Butternut Squash Soup is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Roasted Butternut Squash Soup:
  1. Take 1 butternut squash (3lb) cut into 1-inch chunks
  2. Make ready 1 Onion diced
  3. Get 1 red bell pepper, chopped
  4. Take 4 slices bacon, diced
  5. Take 2 tablespoons olive oil
  6. Take 4 cloves garlic
  7. Get to taste kosher salt
  8. Take to taste Ground black pepper
  9. Make ready to taste red pepper flakes
  10. Take 4 slices bacon
  11. Take 1/2 teaspoon dried thyme
  12. Take 2 1/2 cups chicken stock
  13. Prepare Goat cheese
  14. Make ready 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 is going to wrap it up for this exceptional food roasted butternut squash soup recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!