Update, Make Recipe Roasted Butternut Squash Soup Delicious Perfect

Fast recipe ultimate Roasted Butternut Squash Soup easy, yummy, practical.

14 ingredients, 7 steps, cooking Roasted Butternut Squash Soup

Good Evening every body, now you can cook recipe Roasted Butternut Squash Soup with 14 ingredients and 7 steps. Next this is how to cook, please carefully carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 7 stages of easy cooking Roasted Butternut Squash Soup.

Ingredients for Roasted Butternut Squash Soup

1. Prepare : butternut squash (3lb) cut into 1-inch chunks.
2. You need : Onion diced.
3. It’s : red bell pepper, chopped.
4. It’s : bacon, diced.
5. It’s : olive oil.
6. It’s : garlic.
7. It’s : kosher salt.
8. You need : Ground black pepper.
9. You need : red pepper flakes.
10. You need : bacon.
11. Prepare : dried thyme.
12. Prepare : chicken stock.
13. You need : Goat cheese.
14. Prepare : Chopped chives.

If all cooking materials Roasted Butternut Squash Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking Roasted Butternut Squash Soup

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
   
2. Place butternut squash, onion, bell pepper and diced 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.
   
3. Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
   
4. While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
   
5. 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 an immersion blender.
   
6. 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.
   
7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.
   
8. Finish and Enjoy.

That’s it how easy make with practice recipes Roasted Butternut Squash Soup, you also do look for more recipes cuisine other interesting on website us, available thousands of various recipes world food and we will continue to add and develop. Starting from cuisine healthy easy, tasty, and nutritious to culinary fatty, hard, spicy, sweet, salty acid is on our web. Thank you for reading the ultimate recipe Roasted Butternut Squash Soup.