Easiest Way to Make Perfect Roasted Butternut Squash Soup

Roasted Butternut Squash Soup – This recipe is fantastic for when you have no idea what to cook. You can cook Roasted Butternut Squash Soup using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted Butternut Squash Soup

  1. You need 1 of butternut squash (3lb) cut into 1-inch chunks.
  2. Prepare 1 of Onion diced.
  3. Prepare 1 of red bell pepper, chopped.
  4. It’s 4 slices of bacon, diced.
  5. You need 2 tablespoons of olive oil.
  6. You need 4 cloves of garlic.
  7. You need to taste of kosher salt.
  8. Prepare to taste of Ground black pepper.
  9. You need to taste of red pepper flakes.
  10. You need 4 slices of bacon.
  11. Prepare 1/2 teaspoon of dried thyme.
  12. Prepare 2 1/2 cups of chicken stock.
  13. Prepare of Goat cheese.
  14. You need of Chopped chives.

Roasted Butternut Squash Soup Step By Step

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.