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We hope you got insight from reading it, now let’s go back to roasted butternut squash soup recipe. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Roasted Butternut Squash Soup:
- Prepare 1 butternut squash (3lb) cut into 1-inch chunks
- Prepare 1 Onion diced
- Prepare 1 red bell pepper, chopped
- Take 4 slices bacon, diced
- Prepare 2 tablespoons olive oil
- Use 4 cloves garlic
- Get to taste kosher salt
- Use to taste Ground black pepper
- Get to taste red pepper flakes
- Prepare 4 slices bacon
- You need 1/2 teaspoon dried thyme
- Use 2 1/2 cups chicken stock
- Take Goat cheese
- Prepare Chopped chives
Instructions to make Roasted Butternut Squash Soup:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
- 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.
- 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.
- 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.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
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