Roasted Butternut Squash and Bacon Soup
 
Prep time
Cook time
Total time
 
A healthy soup that is perfect when the temperatures drop ... this soup is for you!
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 Butternut Squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 1 Onion, diced
  • 1 Red Bell Pepper, chopped
  • 4 slices of Bacon, diced
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices Bacon, diced
  • ½ teaspoon Dried Thyme
  • 2½ cups Chicken Stock, or more, to taste
  • ¼ cup crumbled Goat Cheese
  • 2 tablespoons chopped Chives
Preparation Instructions
  1. Start off by preheating your oven to 400 degrees.
  2. Prep all of your veggies.
  3. In one (or two) rimmed sheet pans, add the squash, red bell pepper, onion and bacon. Then add the olive oil, minced garlic, salt, and pepper and toss until everything is well coated.
  4. Roast the vegetables for 20-30 minutes, stirring them halfway through. You'll know they are done when the butternut squash is tender. (Just test it by piercing it with a knife, and if it is inserted easily, you're all set.)
  5. While the veggies roast, cook 4 slices of bacon. You can cook them in a non-stick skillet or use a NuWave oven like I did. When the bacon is cooked, let it cool on a plate lined with paper towels.
  6. Transfer the roasted vegetables to a Dutch oven. Turn the heat to medium and add the dried thyme. Stir for about 1-2 minutes or until you can smell the thyme.
  7. Add salt and pepper to taste and the stock to the Dutch oven. Then use an immersion blender (or regular blender if you don't have a hand-held one) to puree the soup. Bring the soup up to a boil and then reduce the heat and simmer for 5-10 minutes.
  8. Serve immediately and top with crumbled bacon (that you just cooked), crumbled goat cheese, and chopped fresh chives. Enjoy!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/roasted-butternut-squash-and-bacon-soup/