Ingredients:
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
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
For the soup:
4 slices bacon, diced
1/2 teaspoon dried thyme
2 1/2 cups chicken stock
1/4 cup crumbled goat cheese
2 tablespoons chopped chives
Instructions:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with non-stick spray. 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 25-30 minutes, or until butternut squash is tender, stirring at halftime.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
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.
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, goat cheese, and chives, if desired.
Recipe inspired by: Damn Delicious
