Recipe of Quick Roasted Butternut Squash Soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Butternut Squash Soup is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Roasted Butternut Squash Soup is something which I have loved my entire life. They are fine and they look fantastic.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Meanwhile, in a large pot over.

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 can achieve that.

The ingredients needed to make Roasted Butternut Squash Soup:

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

Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly.

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.

When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher. Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper.

So that is going to wrap this up with this special food roasted butternut squash soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!