Butternut Squash Soup
- 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
- 1 onion, diced
- 8 slices bacon
- 2 tablespoons olive oil
- 4 cloves garlic, peeled
- Kosher salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme
- 2 1/2 cups chicken stock, or more, to taste
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion,and garlic cloves in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Lay strips of bacon across the oiled squash mixture and place into oven.
- Bake for 25-30 minutes, or until butternut squash is tender and bacon is crispy.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 5 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 with crushed bacon & chives as garnish.