Roasted Butternut Squash Soup


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


  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

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