I love making this butternut squash soup ahead of time and having it for lunches all week. You could also sprinkle some real bacon bits on top if you have some yellow tier available. I like buying the squash already cut up, and definitely the onions already cut up (not a fan of crying over cutting onions). You can even buy peppers and onions already prepped in the freezer section of most grocery stores. I’m all about making it easy. You CAN cut up your own vegetables (some people think it’s therapeutic to cut up veggies).
- 1 Butternut Squash peeled, seeded and cut into 1-inch chunks, about 3 pounds
- 1 onion diced
- 1 red bell pepper chopped
- 2 Tbsp extra virgin olive oil
- 2 tsp bottled minced garlic
- salt to taste
- pepper to taste
- 1/2 tsp dried thyme
- 2 1/2 cups Chicken broth or more, to taste
- 2 Tbsp green onion chopped
- Real bacon bits yellow tier
- plain Greek yogurt
- Preheat oven to 400 degrees F. Lightly oil a baking sheet.
- Place butternut squash, onion, bell pepper and 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.
- Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
- 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 a blender or food processor.
- 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.
- Serve immediately, garnished with bacon and plain Greek Yogurt if desired