Once again, up here in Wisconsin, we are seeing lots of squash in the stores and farm stands. Laura saw a post on Reddit about this Roasted Butternut Squash and Bacon soup, so we thought we would try it. Found a recipe on the internet that called for the addition of goat cheese, but we could not find goat cheese at our local store. We substituted sour cream and I thought adding a bit of dill.
Anyway it was really good and hit the spot on a cold day up here in the North Woods.
Here is the recipe:
|Author: Jim Kirkley
Roasted Butternut Squash and Bacon 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 (for soup)
2 tablespoons, olive oil
2 cloves, garlic – minced
Kosher salt and freshly ground black pepper – to taste
4 slices, bacon – diced (for topping)
1/2 teaspoon, dried thyme
2 1/2 cups, chicken stock – or more, to taste
1/4 cup, sour cream
dried dill – to taste
- Preheat oven to 400 degrees F. Line a baking sheet with non-stick aluminum foil.
- 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.
- Place into oven and bake for 30 minutes, or until butternut squash is tender, stirring at halftime.
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Pour off grease.
- To same stockpot, add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes. Stir in chicken stock and puree with an immersion blender. Season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and a dollop of sour cream and dried dill, if desired.