Roasted Butternut Squash and Bacon Soup

Roasted Butternut Squash and Bacon Soup

Adapted from TheCrepesOfWrath

Ingredients

Serves 6

1 medium butternut squash (About 1 lb / 453 gr), peeled and cut into 1-inch chunks

1 medium onion, peeled and quartered

1 red bell pepper, seeded and diced sliced

4 sliced of bacon, roughly chopped

2 garlic cloves, unpeeled

2 tablespoons olive oil

½ teaspoon fine grain salt

¼ teaspoon ground black pepper

2 ½ cups / 625 ml vegetable stock

1 teaspoon dried thyme

Crispy bacon, chopped chives, crumbled feta cheese for garnish

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.

LIghtly grease a baking sheet and place butternut squash chunks, quartered onion, diced red bell pepper, chopped bacon, and garlic cloves in a single layer.

Drizzle with olive oil and sprinkle with salt and pepper.

Bake for 25 to 30 minutes, stirring at halftime, until butternut squash is nicely roasted.

When ready, remove from the oven and peel garlic.

Transfer everything to a large pot, add thyme, stock, and puree with an immersion blender.

Place pot over medium-high heat and bring to a boil. Reduce to a simmer and cook for about 5 to 10 minutes, or until it starts to thicken.

If it’s too thick add more stock, ¼ cup at a time until it reaches the desired consistency.

Take a taste and adjust seasoning.

Serve garnished with some crispy bacon, chopped chives, and crumbled feta if desired.