Recipe: Yummy Roasted Butternut Squash Soup

Roasted Butternut Squash Soup.

To cook Roasted Butternut Squash Soup you need 14 ingredients and just 7 steps. Here is how you cook that.

Ingredients

1. You need 1 of butternut squash (3lb) cut into 1-inch chunks.
2. Prepare 1 of Onion diced.
3. You need 1 of red bell pepper, chopped.
4. You need 4 slices of bacon, diced.
5. Prepare 2 tablespoons of olive oil.
6. It's 4 cloves of garlic.
7. You need to taste of kosher salt.
8. Prepare to taste of Ground black pepper.
9. It's to taste of red pepper flakes.
10. You need 4 slices of bacon.
11. You need 1/2 teaspoon of dried thyme.
12. It's 2 1/2 cups of chicken stock.
13. Prepare of Goat cheese.
14. Prepare of Chopped chives.

Roasted Butternut Squash Soup instructions

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..