Roasted Butternut Squash & Bacon Soup
Roasted Butternut Squash & Bacon Soup is made with roasted vegetables and bacon and finished with white wine and creamy goat cheese for a decadent soup with robust layers of flavor.
Servings: 6 servings
Ingredients
- 2 lb butternut squash peeled and cubed
- 8 oz. bacon diced - divided
- 1 Lg onion diced
- 1 apple peeled and diced
- 2/3 c. red pepper seeded and diced
- 1/4 c. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 oz. goat cheese
- 1 tsp. sage
- 2 tsp. garlic
- 3/4 c. white wine
- 4 c. chicken broth
- 1 c. Parmesan shredded
Instructions
- Preheat your oven to 400°. In a large greased roasting pan or cookie sheet, spread out your squash, apple, red pepper, onion and 4 oz. bacon. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400° for 1 hour.
- In a large kettle over high heat, add the roasted vegetables and bacon with the sage, garlic, chicken broth and white wine. Cook on high for 10-15 minutes, breaking up the vegetables with your spoon as it cooks.
- Meanwhile in a skillet over high heat, cook the remaining 4 oz. bacon until crisp.
- Remove the squash mixture from the stove and add the goat cheese. Puree the mixture with an immersion blender or add small amounts to a blender, processing it it small batches.
- Serve the soup hot with a sprinkle of Parmesan cheese and crispy bacon.