Roasted Butternut Squash Soup
Roasted Butternut Squash Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, roasted butternut squash soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

Roasted Butternut Squash Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Roasted Butternut Squash Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.

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

Roasting the butternut squash until caramelized and tender is. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious.

Instructions 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.

If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. All Reviews for Chef John's Roasted Butternut Squash Soup. Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the season. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.

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