Roasted Butternut Squash Soup

Hey friends! I have another yummy recipe for you today. It’s been in the 90s still here in Georgia, but this week we are having a bit of a cold snap and these 70 degree temps feel positively cold in comparison. Whenever the temperature drops the slightest bit, I want to make some soup. It just signifies fall to me!

On the way home from our Charleston trip, we stopped in Columbia so I could go to Trader Joe’s. (Our closest Trader Joe’s is an hour away, boo!) They had butternut squash on sale so I picked up two medium size squash, having no idea what I would cook with them. Well, a lady from my church sent me her recipe for butternut squash soup, and I combined a bit of it with another recipe I had found on Pinterest. The result was a rich, creamy soup that is absolutely perfect for these fall nights.

Recipe adapted from Mrs. Nancy Wall and Damn Delicious

Roasted Butternut Squash Soup

Ingredients:

Butternut Puree:

  • 4 pounds butternut squash soup, peeled and cut into cubes
  • 1 onion
  • 1 red bell pepper
  • 4 slices of bacon, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Soup:

  • Butternut puree
  • 4 slices of bacon (for garnishing the soup)
  • 1/2 teaspoon thyme
  • I box chicken stock
  • 1 tablespoon chicken base
  • 1 cup whole milk or heavy cream
  • Goat cheese, crumbled (for garnishing the soup)

Directions:

  1. First prepare your butternut squash. Cut into half lengthwise, and scoop out the seeds. Discard. Then peel off the outer layer of squash. Cut the squash into cubes.
  2. Cut up the onion, bell pepper, carrot, and garlic.
  3. Use kitchen shears to cut up the bacon into small pieces.
  4. Spread squash on a lightly sprayed baking sheet. Add the carrots, bell pepper, onion, garlic, and bacon. Spread across the pan evenly.
  5. Drizzle with olive oil and season with salt and pepper.
  6. Bake at 400 degrees for 25-30 minutes, or until squash is tender.
  7. I also prepare the bacon that will be used for garnishing in the oven. I cover a baking sheet with aluminum foil, and I use whatever is left of the package of bacon (around here, it will get eaten!). I lay out the bacon on the pan and place it in the over with the butternut squash. Cook 15 minutes and remove. Drain the excess fat and flip over the bacon. Place it back into the oven and cook another 15 minutes. It should come out perfectly crispy! Remove the bacon to a paper towel, let it drain, and crumble once it is cool.
  8. Once the squash is ready, transfer the entire pan to a dutch oven or large pot. Add the chicken stock and blend with an immersion blender until smooth. (If you do not have an immersion blender, you can transfer your ingredients to a blender.)
  9. Add the chicken base, thyme, and cream and bring to a boil. Reduce heat to simmer.
  10. Simmer for 20 minutes or until warm.
  11. Top your soup with bacon and goat cheese. Yum!

I’m always searching for ways to add calories to Cooper’s diet, so I used cream. Feel free to substitute with milk or half and half!

The addition of the goat cheese adds this bit of tang to the soup – it is SO good!

My husband and I loved this soup, and wonders of wonders, the kids did too! My kids are picky eaters and vegetables are impossible to sneak into their diet, but I think they were distracted enough by the bacon to give the soup a fair shot. Ha!

Please let me know if you make this!

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