Butternut Squash Soup

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Lay strips of bacon across the oiled squash mixture and place into oven.
  4. Bake for 25-30 minutes, or until butternut squash is tender and bacon is crispy.
  5. 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.
  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 with crushed bacon & chives as garnish.

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