Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Roasted Butternut Squash Soup is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Roasted Butternut Squash Soup is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Prepare 1 butternut squash (3lb) cut into 1-inch chunks
- Take 1 Onion diced
- Prepare 1 red bell pepper, chopped
- Prepare 4 slices bacon, diced
- Prepare 2 tablespoons olive oil
- Prepare 4 cloves garlic
- Take to taste kosher salt
- Prepare to taste Ground black pepper
- Take to taste red pepper flakes
- Prepare 4 slices bacon
- Prepare 1/2 teaspoon dried thyme
- Prepare 2 1/2 cups chicken stock
- Get Goat cheese
- Prepare Chopped chives
Instructions 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 this up for this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
