Roasted Butternut Squash and Bacon Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
American
Roasted Butternut Squash and Bacon Soup
Description
The soup begins with roasting diced butternut squash along with onion, red bell pepper, and diced bacon in olive oil and garlic. The roasting caramelizes the vegetables and crisps the bacon bits, which enhances the overall sweetness and savory tones. After roasting, the mixture is cooked briefly with dried thyme in a stockpot, then pureed with chicken stock to create a velvety texture.
The soup is simmered to slightly thicken and can be adjusted with additional stock for preferred consistency. The garnish of crispy bacon, crumbled goat cheese, and fresh chives adds layers of smoky, tangy, and fresh herbal flavors with contrasting textures.
This rich and comforting soup suits cool weather and can be served as a starter or main with bread. Roasting ingredients beforehand intensifies the flavors more than boiling alone.
Baking time for the squash may vary depending on chunk size; adjust accordingly to ensure tenderness without overbaking.
Ingredients
- 4 lices Bacon diced
- ½ teaspoon thyme dried
- 2 ½ cups chicken stock or more, to taste
- ¼ cup goat cheese crumbled
- 2 tablespoons chives chopped fresh
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 lices Bacon diced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.*
Notes
- Baking time may need adjustment depending on the size of the squash chunks to achieve proper tenderness.
User Reviews
Overall Rating
4.9
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