Wednesday, November 2, 2016

What's for Dinner Wednesday~Roasted Butternut Squash and Bacon Soup

I don't know about you, but for me fall just seems to call for soup.  Now if our crazy 80 degree weather would cooperate, it would seem a bit more like fall.  It is November after all.

Those of you who follow me on IG caught a glimpse of this yummy goodness, and many requested the recipe.  So, here ya go!

Roasted Butternut Squash and Bacon Soup



Ingredients:

1 butternut squash (about 3 lbs), peeled, seeded and cut into 1-inch chunks (we purchased already cut up-time saver, and if you've ever cut on up before you know they are worse than a watermelon!)

1 onion, diced

1 red bell pepper, chopped

4 slices of bacon, diced

2 TBS olive oil

2 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste (we always use sea salt and white pepper as I cannot eat black pepper)

For the Soup:

4 slices bacon, diced

1/2 tsp dried thyme

2 1/2 C chicken stock, or more, to taste

1/4 C crumbled goat cheese

2 TBS chopped chives

Directions:

1. Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray (we used parchment paper-easier cleanup).

2. Place butternut squash, onion, bell pepper and 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 25-30 minutes, or until butternut squash is tender, stirring at halftime.

4. Heat a large skillet over medium high heat.  Add bacon 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.

Original recipe can be found here.


8 comments:

Mountain Mama said...

Oh my gosh this looks amazing!! Pinning!

Katie Clooney said...

I love soup during the cold months and you combined two of my favorite things - butternut squash and bacon. THANK YOU!! I'm sending your link to the Mister cuz I'm not allowed near the stove. Have a great week, Lauren.

Laura said...

Eating early today, huh, Sista? Looks so good and how is it that bacon makes everything taste better?

Lisa @ Texas Decor said...

I've never had butternut squash soup, but it just screams "fall" to me. It sounds so good, especially with the bacon. :)

NanaDiana said...

Wow! That looks delicious and I have a squash waiting for me! I bet the bacon is what adds the WOW factor though. I don't think you always had your picture up, did you? I am so glad to see your pretty face!!!! xoDiana

Gypsy Heart said...

Hmmm, hmmmm good! I agree ~ cooler weather calls for soups and stews, some cornbread chili too. Thanks so much for sharing this!

xo
Pat

Allison said...

Butternut and squash sounds like a great combination to me! I might just be making this tonight. Thanks Lauren for sharing your recipes with us! It's always a treat to try something new.

Beautifully Seaside // Formerly Chic Coastal Living said...

Another amazing recipe! You are such a great cook! Xo