Steps to Make Roasted Butternut Squash Soup in 13 Minutes for Mom

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, roasted butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

Roasted Butternut Squash Soup is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Roasted Butternut Squash Soup is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash soup using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash Soup:

1. Make ready 1 butternut squash (3lb) cut into 1-inch chunks
2. Get 1 Onion diced
3. Prepare 1 red bell pepper, chopped
4. Make ready 4 slices bacon, diced
5. Prepare 2 tablespoons olive oil
6. Make ready 4 cloves garlic
7. Take to taste kosher salt
8. Take to taste Ground black pepper
9. Get to taste red pepper flakes
10. Make ready 4 slices bacon
11. Make ready 1/2 teaspoon dried thyme
12. Prepare 2 1/2 cups chicken stock
13. Get Goat cheese
14. Make ready Chopped chives

Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. So this roasted butternut squash soup is rich, creamy and ultimately delicious.

Instructions to make Roasted Butternut Squash Soup:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place butternut squash, onion, bell pepper and diced 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.
3. Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
4. While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
6. 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.
7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

And of course if you love some delicious comfort food in a bowl style soups, then. Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.

So that’s going to wrap it up with this exceptional food roasted butternut squash soup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!