Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted butternut squash soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roasted Butternut Squash Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Roasted Butternut Squash Soup is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first 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. Get 1 red bell pepper, chopped
  4. Prepare 4 slices bacon, diced
  5. Get 2 tablespoons olive oil
  6. Make ready 4 cloves garlic
  7. Take to taste kosher salt
  8. Make ready to taste Ground black pepper
  9. Make ready to taste red pepper flakes
  10. Get 4 slices bacon
  11. Make ready 1/2 teaspoon dried thyme
  12. Get 2 1/2 cups chicken stock
  13. Take Goat cheese
  14. Get 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. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!