Butternut Squash and Bacon Soup

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Ingredients:

  • 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 4 slices bacon, diced
  • 1 tsp. Johnny’s Seasoning Salt
  • 1 tsp. Johnny’s Seasoned Pepper
  • 4 slices bacon, diced
  • 2 1/2 cups chicken stock, or more, to taste
  • 1/4 cup crumbled goat cheese
  • 1/2 tsp. dried thyme
  • 2 Tbsp. chopped chives

Directions:

  1. Preheat oven to 400 degrees F.
  2. Lightly oil a baking sheet.
  3. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet.
  4. Add olive oil and garlic; season with Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper.
  5. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
  6. Heat a large skillet over medium high heat.
  7. Add bacon and cook until brown and crispy, about 6-8 minutes.
  8. Transfer to a paper towel-lined plate.
  9. Heat a large stockpot or Dutch oven over medium heat.
  10. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper.
  11. Stir in chicken stock and puree with an immersion blender.
  12. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes.
  13. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
  14. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

Prep Time15 min

Cook Time40 min

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