It’s the first snowfall! What’s a better way to celebrate the season changing than making a hearty, homemade soup. We are huge soup fans in this apartment, they’re inexpensive and makes great leftovers! Roasted Bacon Butternut Squash Soup is full of flavors and the colors alone gives it that fall/winter feeling.
- 1 large butternut squash, peeled, seeded and cut in small cubes
- 1 white onion, diced
- 1 red bell pepper, seeded and chopped
- 3 carrots, chopped
- 1 clove of garlic, chopped
- 8 strips of maple bacon, chopped
- 1/4 cup olive oil
- 3 cups chicken stock
- 5 sage leaves chopped
- 2-3 sprigs of thyme
- 2 tablespoon chopped chives
- 2 tablespoon maple syrup
- crumbled goat cheese
- salt & pepper
- Preheat oven to 400 degrees.
- Add butternut squash, onion, red bell pepper, carrots, garlic and 4 strips of bacon to a nonstick pan.
- Drizzle olive oil, season with salt and pepper and mix ingredients together before placing into the oven.
- Bake for 40 minutes or until squash is tender. Stir halfway through.
- Once cooled puree roasted ingredients.
- Cook leftover bacon until crispy, crumble once cooled. Stir bacon, syrup and chopped chives in small bowl. Set aside.
- In a large pot combine chicken broth, pureed ingredients and sage leaves, bring to a boil. Reduce heat, add sprigs of thyme and simmer for 10-15 minutes. Stirring occasionally.
- Serve hot and garnish soup with crumbled cheese and bacon.