Recipe: Yummy Roasted Butternut Squash Soup

Roasted Butternut Squash Soup. 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.

You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) 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. You can have Roasted Butternut Squash Soup using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roasted Butternut Squash Soup

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

Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.

Roasted Butternut Squash Soup instructions

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..

It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored.