butternut squash soup

This is fall in a bowl! It’s simple and very flavorful. Cozy up with a bowl of this savory goodness and watch the rain fall!

INGREDIENTS

Soup

• 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 1 onion, diced
• 1 red bell pepper, chopped
• 4 slices bacon, diced
• 2 T olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste

Toppings

• 4 slices bacon, diced
• 1/2 tsp dried thyme
• 2 1/2 cups chicken stock, or more, to taste
• 1/4 cup crumbled goat cheese
• 2 tsp chopped chives

DIRECTIONS

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet.
2. Place butternut squash, onion, bell pepper and 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 25-30 minutes, or until butternut squash is tender, stirring at halftime.
4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Put on a paper towel-lined plate to soak up extra grease.
5. Heat a large stockpot over medium heat (I used my Dutch oven). Add butternut squash mixture and thyme. Cook, stirring occasionally, about 1-2 minutes; season with salt and pepper, to taste.
6. Stir in chicken stock and puree mixture with an immersion blender.
7. Bring soup to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. (Add more chicken stock as needed until desired consistency is reached.)
8. Serve immediately, topped with bacon, goat cheese and chives.

Recipe adapted from DamnDelicious.com.