Description
A comforting Roasted Butternut Squash and Bacon Soup that combines sweet roasted vegetables with crispy bacon, creamy goat cheese, and fresh chives. Perfect for cozy meals, this soup is rich in flavor and has a smooth, velvety texture thanks to the immersion blending technique. It is easy to prepare with roasted squash and sautéed bacon, making it a lovely fall or winter dish.
Ingredients
Soup Ingredients
- 4 slices bacon, diced
- 1/2 teaspoon dried thyme
- 2 1/2 cups chicken stock (or more, to taste)
- 1/4 cup crumbled goat cheese
- 2 tablespoons chopped fresh chives
Roasted Butternut Squash Ingredients
- 1 butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch chunks
- 1 onion, diced
- 1 red bell pepper, chopped
- 4 slices bacon, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook Bacon: Heat a large stockpot or Dutch oven over medium heat. Add 4 slices of diced bacon and cook until brown and crispy, about 6-8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat.
- Prepare Roasted Vegetables: Preheat the oven to 400°F (200°C). Lightly oil a baking sheet or coat with nonstick spray. Place the butternut squash chunks, diced onion, chopped red bell pepper, and 4 slices diced bacon in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and add minced garlic. Season with kosher salt and freshly ground black pepper to taste. Gently toss to combine all ingredients evenly.
- Roast Vegetables: Place the baking sheet into the oven and roast for 25-30 minutes, stirring once halfway through, until the butternut squash is tender and caramelized.
- Combine and Cook Soup: Add the roasted butternut squash and vegetables to the stockpot with the cooked bacon. Sprinkle in 1/2 teaspoon dried thyme and cook while stirring occasionally until fragrant, about 1-2 minutes. Season with salt and pepper to taste.
- Puree Soup: Stir in 2 1/2 cups chicken stock and use an immersion blender to puree the soup until smooth and creamy. Adjust consistency by adding more chicken stock if the soup is too thick.
- Simmer: Bring the soup to a boil, then reduce heat to a simmer. Cook for 5-10 minutes or until the soup slightly thickens and flavors meld together.
- Serve: Ladle the soup into bowls and garnish with the reserved crispy bacon, crumbled goat cheese, and chopped fresh chives. Serve immediately for best flavor and texture.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken stock.
- The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Use an immersion blender for easy pureeing directly in the pot, or transfer to a blender in batches if needed.
- Add a pinch of smoked paprika for an extra smoky flavor dimension.
- Adjust the thickness by adding more broth if desired.
