Roasted Butternut Squash Soup

Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Roasted Butternut Squash Soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Roasted Butternut Squash Soup is one of the most favored of recent trending meals on earth. It's appreciated by millions every day. It's simple, it is fast, it tastes yummy. Roasted Butternut Squash Soup is something which I have loved my entire life. They are nice and they look fantastic.

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As for the number of servings that can be served to make Roasted Butternut Squash Soup is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Butternut Squash Soup estimated approx 45 mins.

To begin with this recipe, we must first prepare a few components. You can cook Roasted Butternut Squash Soup using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Roasted Butternut Squash Soup:

1. 1 butternut squash (3lb) cut into 1-inch chunks
2. 1 Onion diced
3. 1 red bell pepper, chopped
4. 4 slices bacon, diced
5. 2 tablespoons olive oil
6. 4 cloves garlic
7. to taste kosher salt
8. to taste Ground black pepper
9. to taste red pepper flakes
10. 4 slices bacon
11. 1/2 teaspoon dried thyme
12. 2 1/2 cups chicken stock
13. Goat cheese
14. Chopped chives

Instructions to make to make Roasted Butternut Squash Soup

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
4. 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.
5. 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.
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 immediately, garnished with bacon, goat cheese and chives, if desired.

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So that is going to wrap it up with this special food Step-by-Step Guide to Make Speedy Roasted Butternut Squash Soup. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!