Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted butternut squash soup. One of my favorites food recipes. For mine, 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 foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Roasted Butternut Squash Soup is something that I have loved my entire life.

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

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