Roasted Butternut Squash and Bacon Soup
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(51)
Ingredients
6 servings
- 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
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve immediately, garnished with bacon, goat cheese and chives, if desired.
Step 5
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 6
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.
Step 7
Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
Step 8
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Chef's notes
*Baking time may need to be adjusted depending on the size of the squash.
