Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roasted butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted Butternut Squash Soup is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Roasted Butternut Squash Soup is something that I have loved my entire life.

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.

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

The ingredients needed to make Roasted Butternut Squash Soup:

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

This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor For the best butternut squash soup, you'll want to use Roasted Butternut Squash. Because roasting caramelizes and intensifies the natural. Roasted Butternut Squash Soup is a cold-weather staple!

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.

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. It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup.

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