Roasted Butternut Squash Soup
Savory butternut squash soup topped with bacon.
Equipment
- Large Pot
- Immersion Blender
- Roasting Pan / Casserole Dish
Ingredients
- 1 Medium Yellow Onion Chopped
- 1 Butternut Squash Around 2 lbs
- 6 Stripes of Bacon About half a pack
- 2 1/2 Cup Chicken Broth I use Knorr Homestyle Chicken Stock
- 1 Tbsp Sage
- 2 Tbsp Cumin
- 1 Tsp Cinnamon
- 1 Tsp Paprika
- 1/2 Tsp Cayenne Pepper
- Salt and Pepper, to taste
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- Chives optional for garnish
Instructions
- Preheat your oven to 425 degrees.
- Peel and dice your butternut squash and onion.
- Spray roasting pan with pam, add the onion and butternut squash. Season with salt and pepper. Toss the squash and onion in the olive oil, and place pats of butter around the vegetables. Roast for 40 minutes.
- While vegetables are roasting, heat pot to medium heat. Cook bacon until crispy. Remove the bacon from the pot, keep the bacon fat for the soup. Remove from heat until the vegetables are done.
- Once the vegetables are tender, add them to the bacon fat and reheat over medium heat.
- Add chicken broth, sage, cumin, cinnamon, paprika, cayenne pepper, and salt and pepper. Stir and allow to cook for about 3 minutes.
- Using the immersion blender, blend until smooth. Allow soup to simmer for a few minutes to incorporate all of the beautiful seasonings you added. Top with chives and crispy bacon and enjoy!