During the cold winter months there is nothing I enjoy better than a warm bowl of soup. Whether we’re enjoying soup for lunch or making a dinner out of it you will find soup on the menu at least once a week! One of my favorite soup recipes is the Smokey Butternut Squash Soup.
The recipe is very simple and the only has a few added ingredients other than the butternut squash. One of the ingredients is bacon, which gives this soup a smokey flavor.
Next time you want to try a new soup make this smokey butternut squash soup, you’ll be glad you did. I’m sure it will freeze well but we managed to enjoy it and didn’t have time to put it in the freezer!
Smokey Butternut Squash Soup
1 butternut squash, 3 pounds. Peeled, seeded and cut into chunks
12 onion, chopped
1 red pepper, chopped
4 slices of bacon, diced
2 Tbsp. olive oil
2 cloves of garlic, chopped
Salt and Pepper to taste
4 slices of bacon
½ tsp. Thyme
2 ½ homemade chicken broth
Preheat your oven to 400 degrees. Lightly oil a baking sheet with nonstick spray. Place the butternut squash, onion, pepper, bacon and garlic in a large bowl. Drizzle it with the olive oil and toss to coat gently. Put the mixture into your baking pan. Place in the oven and bake for 25-30 minutes or until the squash is tender.
Meanwhile cook the remaining 4 slices of bacon until brown and crispy. Drain on a paper towel lined plate and set aside.
After the vegetable mixture is done, heat a large stockpot over medium heat. Add the butternut squash mixture and thyme and cook one to two minutes more. Season the soup with salt and pepper. Stir in the chicken broth and use your immersion blender to puree.
Bring to a boil and then simmer for 5-10 minutes or until the soup is slightly thickened. If it is too thick you may add some more chicken broth.
Serve this smokey butternut squash warm. Leftovers can be frozen or enjoyed another day.
This recipe is an adaptation of a recipe I found on Damn Delicious.