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Roasted Butternut Squash and Bacon Soup
Ingredients:
1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
For the soup
4 slices bacon, diced1/2 teaspoon dried thyme
2 1/2 cups chicken stock, or more, to taste
1/4 cup crumbled goat cheese
2 tablespoons chopped chives
Directions:
- heat kitchen appliance to four hundred degrees F. gently oil a baking sheet or coat with slippy spray.
- Place butternut squash, onion, bell pepper and bacon in a very single layer onto the ready baking sheet. Add vegetable oil and garlic; season with salt and pepper, to taste. Gently toss to mix.
- Place into kitchen appliance and bake for 25-30 minutes, or till butternut squash is tender, stirring at pause.*
- Heat an oversized frypan over medium high heat. Add bacon and cook till brown and tender, concerning 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat an oversized pot or Dutch kitchen appliance over medium heat. Add butternut squash mixture and thyme, and cook, stirring sometimes, till sweet, concerning 1-2 minutes; season with salt and pepper, to taste. Stir in stock ANd puree with an immersion liquidiser.
- bring back a boil; scale back heat and simmer till slightly thickened, concerning 5-10 minutes. If the soup is just too thick, add additional stock as required till desired consistency is reached.
- Serve at once, fancy with bacon, cheese and chives, if desired.
source http://recipetocooking.blogspot.com/2019/06/roasted-butternut-squash-and-bacon-soup.html
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