Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Butternut Squash Soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Roasted Butternut Squash Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin 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 can achieve it.
The ingredients needed to make Roasted Butternut Squash Soup:
- Get 1 butternut squash (3lb) cut into 1-inch chunks
- Make ready 1 Onion diced
- Prepare 1 red bell pepper, chopped
- Take 4 slices bacon, diced
- Make ready 2 tablespoons olive oil
- Make ready 4 cloves garlic
- Get to taste kosher salt
- Make ready to taste Ground black pepper
- Prepare to taste red pepper flakes
- Take 4 slices bacon
- Prepare 1/2 teaspoon dried thyme
- Get 2 1/2 cups chicken stock
- Prepare Goat cheese
- Get 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 you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
