Description
A comforting and flavorful soup combining sweet roasted butternut squash, savory bacon, and creamy goat cheese, perfect for cozy dinners any time of year.
Ingredients
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4 slices bacon, diced (plus 4 more slices for roasting)
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½ teaspoon dried thyme
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2½ cups chicken stock (or more, to taste)
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¼ cup crumbled goat cheese
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2 tablespoons chopped fresh chives
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1 butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch chunks
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1 onion, diced
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1 red bell pepper, chopped
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2 tablespoons olive oil
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3 cloves garlic, minced
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Preheat oven to 400°F (200°C). Toss butternut squash chunks, half the diced bacon (4 slices), olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender and caramelized.
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In a large pot, cook remaining diced bacon (4 slices) over medium heat until crispy. Remove bacon and set aside, leaving rendered fat in pot.
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Add diced onion, red bell pepper, and garlic to the pot with bacon fat. Sauté until softened and fragrant, about 5 minutes.
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Add roasted butternut squash and thyme to the pot. Pour in chicken stock and bring to a simmer. Cook for 10-15 minutes to blend flavors.
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Using an immersion blender (or in batches in a blender), puree the soup until smooth and creamy. Adjust thickness by adding more stock if needed.
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Season with salt and pepper to taste.
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Serve topped with crumbled goat cheese, crispy bacon bits, and fresh chopped chives.
Notes
For a vegetarian version, omit bacon and use vegetable broth. Add smoked paprika for a smoky flavor.
Goat cheese adds a tangy creaminess but can be substituted with cream cheese or sour cream.
Soup can be made ahead and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and stovetop simmering
- Cuisine: American