Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Roasted Butternut Squash Soup is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Roasted Butternut Squash Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Take 1 butternut squash (3lb) cut into 1-inch chunks
- Prepare 1 Onion diced
- Get 1 red bell pepper, chopped
- Get 4 slices bacon, diced
- Prepare 2 tablespoons olive oil
- Make ready 4 cloves garlic
- Get to taste kosher salt
- Take to taste Ground black pepper
- Prepare to taste red pepper flakes
- Get 4 slices bacon
- Get 1/2 teaspoon dried thyme
- Prepare 2 1/2 cups chicken stock
- Make ready Goat cheese
- Take Chopped chives
Instructions 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 for this special food roasted butternut squash soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
