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Roasted Butternut Squash & Bacon Soup
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Ingredients
1 (~3lb) butternut squash, peeled, cubed
1 onion, diced
4-6 slices bacon, chopped
2 cloves garlic, minced
1/4 tsp dried thyme
2 1/2 cups chicken stock
salt / pepper to taste
olive oil
Directions
- Preheat oven to 400 degrees
- Line roasting pan with parchment paper
- Place butternut squash, onion, garlic, bacon in pan
- Drizzle with olive oil
- Add salt, pepper
- Bake 25-30 min, until squash is tender, stir halfway through
- Transfer to large pot and add chicken stock
- Puree with immersion blender
- Bring to boil, then simmer 5-10 minutes
- If soup is too thick, add water or more stock
