Roasted Butternut Squash and Bacon Soup
3 lb. Butternut Squash, peeled, seeded and cut in 1-inch chunks
1 large Yellow Onion, diced
1 large Red Bell Pepper, cored and chopped
8 slices Bacon, divided, diced
2 tbsp. Olive Oil
2 cloves Fresh Garlic, minced
To taste, Kosher Salt and Black Pepper
½ tsp. Dried Thyme
2 ½ cups Chicken Broth
¼ cup Goat Cheese, crumbled
2 tbsp. Fresh Chives, chopped
On a lightly oiled rimmed baking sheet, place squash, onion, pepper and half the bacon. Add olive oil, garlic, salt and black pepper tossing to combine. Place in a preheated 400-degree oven for 25 to 30 minutes, stirring halfway through. In a skillet over medium-high heat, cook remaining bacon until browned and crispy. Remove to a plate lined with paper towels. In a large Dutch oven over medium heat, add the squash mixture and thyme and cook, stirring occasionally, until fragrant, about 2 minutes. Add chicken broth and combine. Taste and adjust seasoning with salt and pepper as needed. Puree mixture with an immersion blender and bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes. Adjust thickness with more chicken broth if needed until you get desired consistency. Serve garnishing with the reserved bacon, goat cheese and chives.
Note: If you don’t have an immersion blender, use a blender or food processor. Do the mixture in small batches to be safe.
Ideas for Future Efforts_______________________________________