How To Make Roasted Butternut Squash Soup

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Today's special is the roasted butternut squash soup. This delightful recipe is easy and quick to prepare.

All you require are 14 ingredients and the willingness to follow 7 simple steps.

• 1 butternut squash (3lb) cut into 1-inch chunks
• 1 Onion diced
• 1 red bell pepper, chopped
• 4 slices bacon, diced
• 2 tablespoons olive oil
• 4 cloves garlic
• to taste kosher salt
• to taste Ground black pepper
• to taste red pepper flakes
• 4 slices bacon
• 1/2 teaspoon dried thyme
• 2 1/2 cups chicken stock
• Goat cheese
• Chopped chives

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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "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.

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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