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Roasted Butternut Squash Soup with Smoky Bacon
Ingredients
- 1 large peeled butternut squash, cut into large chunks
- 3 whole peeled carrots, cut into large chunks
- 1/2 lb. chopped raw bacon
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped onion
- 3 cups chicken broth
- 1 tbsp. kosher salt
- 1/2 tbsp. black pepper
This rustic winter soup comes alive with the flavor of sweet caramelized roasted butternut squash and plump carrots. Its golden-yellow color and garnish of smoky-sweet crumbled bacon makes this a real eye-popper and show stopper.
Why Try? Butternut squash and carrots are considered "superfoods" because they’re full of disease-fighting beta-carotene and fiber.
Foodie Byte: Healthier Option: Omit the bacon and sauté the onions in olive oil. You can also toast the seeds from the squash for a nice crunchy garnish. For a vegetarian option, replace the chicken broth with vegetable broth or water.
Preparation
- Toss squash and carrots with olive oil. Arrange in baking dish and roast uncovered in preheated 350°F oven for 30 to 40 minutes or until tender.
- In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and sauté in bacon drippings over medium heat until tender, about 5 minutes.
- Add roasted vegetables and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper.
- Serve soup in large bowls garnished with crisp crumbled bacon.