Soups by Sasha #37
Soups by Sasha #37
Squash and Bacon Soup
Recipe Servings: 4
Ingredients
one butternut squash, peeled, seeded and slice in one-inch chunks
one onion, diced
one red bell pepper, cutted
four slices bacon, diced
two tablespoons olive oil
two cloves garlic, minced
Kosher salt and freshly ground black pepper, to your liking
For your Soup
four pieces bacon, diced
half teaspoon dried thyme
two and half cups chicken stock, or more, to your preference
quarter cup crumbled goat cheese
two tablespoons sliced chives
Instructions:
Put butternut squash, onion, bell pepper and bacon in a single level onto the prepared baking sheet. Put olive oil and garlic; season with salt and pepper, to your preference. Gently put to mix.
Put into oven and bake for twenty-five to thirty minutes, or till butternut squash is soft, mixing at halftime.*
Heat a large pan over medium high heat. Put bacon and cook till brown and crispy, about six to eight minutes. Transfer to a paper towel-lined plate.
Heat a large pot or Dutch oven over medium heat. Put butternut squash mixture and thyme, and cook, mixing from time to time, till fragrant, about one to two minutes; season with salt and pepper, to taste. Mix in chicken stock and puree with an immersion blender.
Bring to a boil; lessen heat and simmer till slightly thickened, about five to ten minutes. If the soup is too thick, put more chicken stock as needed till desired consistency is reached.
Serve hot