Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Roasted Butternut Squash Soup is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice 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 first prepare a few ingredients. You can have 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:
  1. Prepare 1 butternut squash (3lb) cut into 1-inch chunks
  2. Make ready 1 Onion diced
  3. Get 1 red bell pepper, chopped
  4. Take 4 slices bacon, diced
  5. Take 2 tablespoons olive oil
  6. Get 4 cloves garlic
  7. Get to taste kosher salt
  8. Prepare to taste Ground black pepper
  9. Get to taste red pepper flakes
  10. Take 4 slices bacon
  11. Get 1/2 teaspoon dried thyme
  12. Prepare 2 1/2 cups chicken stock
  13. Prepare 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’s going to wrap this up for this exceptional food roasted butternut squash soup recipe. Thank you very much for your time. I’m confident that 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, colleague and friends. Thanks again for reading. Go on get cooking!