Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted Butternut Squash Soup is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Roasted Butternut Squash Soup is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Take 1 butternut squash (3lb) cut into 1-inch chunks
- Make ready 1 Onion diced
- Get 1 red bell pepper, chopped
- Prepare 4 slices bacon, diced
- Prepare 2 tablespoons olive oil
- Prepare 4 cloves garlic
- Make ready to taste kosher salt
- Take to taste Ground black pepper
- Get to taste red pepper flakes
- Take 4 slices bacon
- Get 1/2 teaspoon dried thyme
- Prepare 2 1/2 cups chicken stock
- Get Goat cheese
- Get Chopped chives
Steps 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 is going to wrap it up for this special food roasted butternut squash soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
