Roasted Butternut Squash Soup With Smoky Bacon * |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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 ‘super foods’ because they’re full of disease-fighting beta-carotene and fiber. 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. Ingredients:
1 butternut squash (,large peeled cut into large chunks) |
3 carrots (, whole peeled cut into large chunks) |
1 1/2 tablespoons olive oil |
1/2 lb bacon (chopped raw) |
1/2 cup onion (chopped) |
3 cups chicken broth |
1 tablespoon salt (kosher ) |
1/2 tablespoon black pepper |
Directions:
1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. Serve soup in large bowls garnished with crisp crumbled bacon.
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