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Roasted Butternut Squash with Bacon Soup

Ingredients


1 - 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks

2 - 1 onion, diced

3 - 1 red bell pepper, chopped

4 - 4 slices bacon, diced

5 - 2 tablespoons olive oil

6 - 2 cloves garlic, minced

7 - Kosher salt and freshly ground black pepper, to taste

8 - For the soup

9 - 4 slices bacon, diced

10 - 1/2 teaspoon dried thyme

11 - 2 1/2 cups chicken stock, or more, to taste

12 - 1/4 cup crumbled goat cheese

13 - 2 tablespoons chopped chives


Instructions


1 - Preheat oven to 400 degrees F.


2 - Lightly oil a baking sheet or coat with nonstick spray.


3 - 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.


4 - Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*


5 - Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.


6 - Heat a large stockpot or Dutch oven over medium heat.


7 - Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste.


8 - Stir in chicken stock and puree with an immersion blender.


9 - 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.


10 - Serve immediately, garnished with bacon, goat cheese and chives, if desired.