Butternut Squash Soup

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As I have mentioned in my last post that I have not been writing and posting. So, today, I made this butternut soup as butternut squashes are so easily available during this time. Bear with me in the next few days, you will be seeing more posting coming up.

 

 

Serves 9

Ingredients:

12 slices center-cut bacon, diced, divided

1-2 butternut squashes (total about 5-5½ pounds), peeled, seeded and cut in small chunks

2 medium red bell pepper, stem and seeds removed, chopped

1 large yellow/white onion, skin and root end removed, diced

5 cloves garlic, peeled and finely diced

Sufficient olive oil

3¾ cups chicken stock or if you need a little thicker at a little more

¾ teaspoon dried thyme

Salt and black pepper to taste

 

Garnishes: (Optional)

1/3 cup crumbled Feta/Goat cheese

Crispy chopped bacon bite

3 tablespoons freshly chopped chives

 

Method:

Preheat oven to 400°F. Grease a baking sheet with some oil.

Place the butternut squash chunks, chopped red bell pepper, yellow or white diced onions and half portion of diced bacons and spread evenly on the greased baking sheets. Add diced garlic, olive oil, salt and black pepper to taste and with your hands gently toss to combine well. The spread the butternut into a single layer evenly.

Bake in the preheat oven for 30-35 minutes or until butternut squashes are tender. Make sure to stir up the mixture half way thru cooking time.

Heat a sauté pan/frying pan over medium high heat. Add in the diced bacon and sauté until golden brown and crispy. Transfer to a lined plate with kitchen paper towels. Set aside for later.

Heat a large Dutch oven or stockpot over medium heat and add the butternut mixture, thyme and stir until aromatic about 2-3 minutes and season with more salt and black pepper to taste. Gently stir in chicken stock and with a hand mixer or immersion blender to puree it to a smooth liquid. Bring the liquid mixture to a boil.

Reduce heat to simmering heat and simmer until lightly thickened, roughly about 7-10 minutes. If you prefer thinner soup simply add more chicken stock to your desired consistency.

Heat off and transfer to serving soup bowl and garnish the soup with feta/goat cheese, chopped chives and crispy bacon bites (Optional)

 

 

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