Easiest Way to Make Any-night-of-the-week Roasted Butternut Squash Soup

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, roasted butternut squash soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Roasted Butternut Squash Soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Roasted Butternut Squash Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash Soup:

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

Instructions to make Roasted Butternut Squash Soup:

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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