Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a creative dish, roasted butternut squash soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Roasted Butternut Squash Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Roasted Butternut Squash Soup is something which I have loved my entire life. They’re nice and they look fantastic.

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

Roasting the butternut squash until caramelized and tender is. My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. All Reviews for Chef John's Roasted Butternut Squash Soup.

Steps 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.

Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the season. This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. So this roasted butternut squash soup is rich, creamy and ultimately delicious. And of course if you love some delicious comfort food in a bowl style soups, then.

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