Butternut Squash Soup
Ingredients
-
1
butternut squash, peeled and cut into 1” cubes
-
3
medium
Yukon potatoes, cut into 1” cubes
-
1
medium
red bell pepper, seeds removed and cut into 1” cubes
-
2
tablespoons
olive oil
-
to taste
salt and pepper
-
5
slices
bacon, diced
-
1
medium
red onion, diced
-
2
cloves
garlic, minced
-
2
tablespoons
fresh sage, diced
-
1
tablespoon
fresh thyme
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground cinnamon
-
4
cups
vegetable broth
-
¼
cup
diced chives
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss the butternut squash, Yukon potatoes, and red bell pepper with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on the prepared baking sheet and bake for 25 minutes until fork-tender.
- In a large Dutch oven, cook the diced bacon over medium-high heat until crispy, about 5-6 minutes. Remove the bacon and set aside, leaving the grease in the pot.
- Add the diced red onion to the bacon grease and sauté until translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
- Add the fresh sage, thyme, salt, pepper, and nutmeg to the onions and garlic, cooking for another 30 seconds.
- Pour in the vegetable broth and stir to combine, then add the roasted vegetables from the oven.
- Cover the pot and let the mixture simmer for 10 minutes.
- Allow the soup to cool for 5 minutes, then blend until smooth using a blender or immersion blender.
- Serve the soup hot, topped with crispy bacon, fresh herbs, and chopped chives.
Nutrition Facts (estimated)
Servings
8-10
Calories
143
Total fat
6g
Total carbohydrates
21g
Total protein
4g
Sodium
530mg
Cholesterol
6mg
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