Sunday, January 18, 2015

Roasted Butternut Squash And Bacon Soup

This Butternut Squash Soup is amazing with roasted squash with the bacon, red bell pepper, garlic and onion. Then topped off with crumbled bacon, goat cheese and chives. It will make you coming back for more, perfect easy soup to make anytime, but in this cold weather it will warm everyone up. Oh lord after I found this recipe and made it, my family asks for it all of the time now. Then the addition pureeing all the ingredients to make the best butternut squash soup you have ever eaten.


  • 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
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices bacon, diced
  • 1/2 teaspoon dried thyme
  • 2 1/2 cups chicken stock, or more if needed 
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped chives
  • 1. Preheat oven to 400 degrees and lightly oil a baking sheet or spray and coat with nonstick spray.
  • 2. Place butternut squash, onion, bell pepper and the 4 slices of bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic then season with salt and pepper, to taste. Gently toss to combine.
  • 3. Place into oven and bake for 25-35 minutes, or until butternut squash is tender, stirring after half the time. ( Stir about after 15 minutes)
  • 4. Heat a large skillet over medium high heat. Add the other 4 slices of bacon and cook until browned and crispy, not black, just crispy, do not burn about 4-6 minutes or until done. Transfer to a paper towel-lined plate and set aside.
  • 5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, about 1-2 minutes, then season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
  • 6. Bring to a boil then 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 right away then garnish with more bacon, goat cheese and chives, if desired.

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