Roasted Butternut Squash & Bacon Soup
6 people
00h 25
01h 15
Roasted Butternut Squash & Bacon Soup is made with roasted vegetables and bacon and finished with white wine and creamy goat cheese for a decadent soup with robust layers of flavour.
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Ingredients and Method
Ingredients
- 2 lb butternut squash peeled and cubed
- 8oz ButcherBox.ca bacon
- 1 Lg onion diced
- 1 apple peeled and diced
- 2/3 c red pepper seeded and diced
- 1/4 c. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 oz. goat cheese
- 1 tsp. sage
- 2 tsp. garlic
- 3/4 c. white wine
- 4 c. ButcherBox.ca Chicken Broth
- 1 c. Parmesan shredded
Method
- Preheat your oven to 400°. In a large greased roasting pan or cookie sheet, spread out your squash, apple, red pepper, onion and 4 oz. bacon. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400° for 1 hour.
- In a large kettle over high heat, add the roasted vegetables and bacon with the sage, garlic, chicken broth and white wine. Cook on high for 10-15 minutes, breaking up the vegetables with your spoon as it cooks.
- Meanwhile in a skillet over high heat, cook the remaining 4 oz. bacon until crisp.
- Remove the squash mixture from the stove and add the goat cheese. Puree the mixture with an immersion blender or add small amounts to a blender, processing it in small batches.
- Serve the soup hot with a sprinkle of Parmesan cheese and crispy bacon.
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