Butternut Squash Soup
Servings : 6
Ingredients
- 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
Optional Toppings
- Real bacon bits yellow tier
- plain Greek yogurt
Instructions
- 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