Y'all, October has been crazy. I didn't mean to go MIA on you, but...that's life. We haven't done a lot of cooking - well, not a lot of new-recipe cooking - so I haven't had much to share. But when I came across this butternut squash and bacon soup on Pinterest, I knew it was a must-make.
And it didn't disappoint. I added cayenne pepper and smoked paprika, and the flavor was on point. If you're at all a fan of Panera's autumn squash soup, this is a great way to make it at home, saving a few calories and pennies in the process. We'll definitely be making this again.
butternut squash + bacon soup
1 butternut squash (about 3 pounds), cut into 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
5 slices bacon, diced
2 tablespoons olive oil
2 cloves garlic, minced
kosher salt and freshly ground black pepper
1/2 teaspoon dried thyme
2.5 cups chicken stock
1/4 cup crumbled goat cheese
2 tablespoons chopped scallions
Preheat oven to 450. Lightly oil a baking sheet.
Place butternut squash, onion, bell pepper, and bacon in a single layer on the prepared baking sheet.
Add olive oil and garlic.
Season with salt and pepper to taste, and toss to combine.
Bake for 25-30 minutes, or until squash is tender.
Heat a large skillet over medium-high heat.
Add bacon and cook until crispy and brown. Transfer to paper-towel-lined plate.
Heat a large stockpot or Dutch oven over medium heat.
Add butternut squash mixture and thyme and cook, stirring occasionally, about 1-2 minutes.
Season with salt and pepper to taste.
Stir in chicken stock and purée with an immersion blender.
Bring to boil; reduce heat and simmer until slightly thickened, about 5-10 minutes.
Serve immediately, garnished with bacon, goat cheese, and scallions.
This makes roughly four generous servings, each at 350 calories. It's higher in fat, but it's also loaded with vitamins A and C, perfect to ward off colds this fall.
Recipe adapted from Damn Delicious.