Roasted Butternut Squash Soup. 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.
You can cook Roasted Butternut Squash Soup using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Roasted Butternut Squash Soup
- You need 1 of butternut squash (3lb) cut into 1-inch chunks.
- It’s 1 of Onion diced.
- It’s 1 of red bell pepper, chopped.
- Prepare 4 slices of bacon, diced.
- You need 2 tablespoons of olive oil.
- Prepare 4 cloves of garlic.
- Prepare to taste of kosher salt.
- Prepare to taste of Ground black pepper.
- It’s to taste of red pepper flakes.
- It’s 4 slices of bacon.
- You need 1/2 teaspoon of dried thyme.
- You need 2 1/2 cups of chicken stock.
- It’s of Goat cheese.
- It’s of Chopped chives.
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. Butternut squash is something I didn't appreciate until I was an adult. (Along with most other vegetables.) It was a silky butternut squash soup that first converted me. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up!
Roasted Butternut Squash Soup step by step
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray..
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..
Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime..
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..
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..
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..
Serve immediately, garnished with bacon, goat cheese and chives, if desired..
Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is. 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.
