Roasted Butternut Squash and Bacon Soup

Roasted Butternut Squash and Bacon Soup

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, or more, to taste
    1/4 cup crumbled goat cheese
    2 tablespoons chopped chives

Directions:

• heat kitchen appliance to four hundred degrees F. gently oil a baking sheet or coat with slippy spray.

• Place butternut squash, onion, bell pepper and bacon in a very single layer onto the ready baking sheet. Add vegetable oil and garlic; season with salt and pepper, to taste. Gently toss to mix.

• Place into kitchen appliance and bake for 25-30 minutes, or till butternut squash is tender, stirring at pause.*

• Heat an oversized frypan over medium high heat. Add bacon and cook till brown and tender, concerning 6-8 minutes. Transfer to a paper towel-lined plate.

• Heat an oversized pot or Dutch kitchen appliance over medium heat. Add butternut squash mixture and thyme, and cook, stirring sometimes, till sweet, concerning 1-2 minutes; season with salt and pepper, to taste. Stir in stock ANd puree with an immersion liquidiser.

• bring back a boil; scale back heat and simmer till slightly thickened, concerning 5-10 minutes. If the soup is just too thick, add additional stock as required till desired consistency is reached.

• Serve at once, fancy with bacon, cheese and chives, if desired.