I have to say I have made quite a bit of Butternut Squash soup in my day but I can honestly say nothing tops this one…Seriously. The secrete is simple but very crucial to making this soup what it is is.
It's the process of roasting the butternut squash with the bacon and blending them right up.
That way you have that smoky bacon goodness built right in soup.
Place about three pounds of butternut squash on to a greased baking sheet.
Toss one diced onion and one diced red pepper to the baking sheet.
To the baking sheet add 4 slices of bacon, 2 cloves of minced garlic and salt & pepper.
Give a good drizzle of olive oil about 2 tablespoons. Place sheet into
a preheated 400 degree oven for about 25- 30 minutes or
until squash is tender, stirring at halftime.
Squash is done and tender.
Grab your orange Le Creuset Dutch Oven and…
tumble in all your tender vegetables.
Season with 1/2 teaspoon of dried thyme, and cook, stirring occasionally, until fragrant,
about 1-3 minutes; season with salt and pepper, to taste.
Stir in 2 1/2 cups of chicken broth and bring to a simmer.
Puree with an immersion blender.
We have a soup :)
Chop up some bacon, goat cheese and chives for garnish
Soups on!
Garnish please.
It's just the right time to enjoy a bowl of the coziest
Butternut Squash Soup!
Enjoy!
P.S.
Have a taste!
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