Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Roasted Butternut Squash Soup is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Roasted Butternut Squash Soup is something that I’ve loved my entire life.
To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Meanwhile, in a large pot over. Heat the olive oil in a large saucepan over medium heat until hot. My favorite butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor.
To begin with this particular recipe, we must prepare a few ingredients. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Squash Soup:
- Make ready 1 butternut squash (3lb) cut into 1-inch chunks
- Make ready 1 Onion diced
- Take 1 red bell pepper, chopped
- Take 4 slices bacon, diced
- Get 2 tablespoons olive oil
- Prepare 4 cloves garlic
- Take to taste kosher salt
- Make ready to taste Ground black pepper
- Prepare to taste red pepper flakes
- Take 4 slices bacon
- Get 1/2 teaspoon dried thyme
- Get 2 1/2 cups chicken stock
- Get Goat cheese
- Take Chopped chives
Use your hands to toss everything around so it's easily coated. Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Plus, butternut squash is full of vitamins A and C, among other nutrients.
Steps 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.
If you don't care for a spicy soup, omit the cayenne pepper. Plus, butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein. Can you freeze butternut squash soup? My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious.
So that’s going to wrap this up with this exceptional food roasted butternut squash soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
