Roasted Butternut Squash and Bacon Soup

Name: Roasted Butternut Squash and Bacon Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 4 slices Bacon; ½ teaspoon dried thyme; 2 ½ cups chicken stock; ¼ cup crumbled goat cheese; 2 tablespoons chopped fresh chives; 1 butternut squash; 1 onion; 1 red bell pepper; 4 slices Bacon; 2 tablespoons olive oil; 3 cloves garlic; Kosher salt and freshly ground black pepper

User Reviews

4.9

153 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Course
Main Course, Soup
Cuisine
American

Roasted Butternut Squash and Bacon Soup

Iris Warren

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THE BEST and easiest butternut squash soup ever! Silky smooth and so so creamy. Perfect for Fall!

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Ingredients

Servings

4 slices Bacon diced
½ teaspoon dried thyme
2 ½ cups chicken stock or more, to taste
¼ cup crumbled goat cheese
2 tablespoons chopped fresh chives

for the roasted butternut squash

1 butternut squash about 3 pounds, peeled, seeded and cut in 1-inch chunks
1 onion diced
1 red bell pepper chopped
4 slices Bacon diced
2 tablespoons olive oil
3 cloves garlic minced
Kosher salt and freshly ground black pepper to taste

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Instructions

Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Add the roasted butternut squash 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.

for the roasted butternut squash

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash, onion, bell pepper and 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 25-30 minutes, or until butternut squash is tender, stirring at halftime.*