Roasted Butternut Squash & Sweet Potato Soup with Bacon
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Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Equipment
Immersion or Counter top Blender
Large Stock pot or Dutch Oven
Sieve, China Cap, or fine mesh Strainer (optional)
Ingredients
1MediumButternut squash, peeled, seeded, and cut into 1-inch chunks
2MediumSweet Potatoes, peeled and cut into 1-inch chunks
1MediumWhite onion, diced
1Red bell pepper, diced
6slicesBacon, diced
2tbspOlive oil
2clovesGarlic, minced
Salt & Fresh ground black pepper, to taste
1tspFresh thyme
3cupsChicken stock
1/2cupWhole milk or heavy cream
Minced Chives, for Garnish
Sour Cream, for Garnish
Bacon crumbles, for garnish
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Layer prepared butternut squash and sweet potatoes in a single layer on the pan, drizzle with olive oil and season with salt and pepper. Bake at 400 degrees for 25-30 minutes, until fork tender.
Heat a large dutch oven or stock pot over medium-high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Remove using a slotted spoon and transfer to a paper towel-lined plate. Set aside extra bacon crumbles for a garnish if desired.
Add the diced onion into the same dutch oven, saute in the bacon fat until translucent, 3-4 minutes, add in the minced garlic and saute a remaining 1-2 minutes, until fragrant. Add in the roasted butternut squash, sweet potatoes, and fresh thyme, stir t combine and saute for 1-2 minutes more.
Stir in chicken stock and whole milk/cream and puree with an immersion blender until smooth. 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 or water as needed until desired consistency is reached.
If a smoother consistency is desired, you can press the soup through a fine mesh sieve or a china cap, this is optional, as it can leave a lot of the flavor behind.
Serve immediately, garnished with remaining bacon crumbles, sour cream, and minced chives. Keep in an airtight container in the fridge for up to 4 days. Or in the freezer for up to 4 months.