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roasted butternut squash

Roasted Butternut Squash Soup

Easy recipe for the most delicious "fall in a bowl" roasted butternut squash soup with crispy bacon
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 1 large butternut squash
  • 3 cups vegetable stock
  • 1 yellow onion
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • 4 sprigs of thyme
  • salt & pepper to taste
  • 4 bacon strips ( chopped)
  • 1/8 tbsp ground nutmeg

Instructions
 

  • Preheat the oven to 400°. Cut the squash lengthwise and scoop out the seeds. Set the squash on a baking sheet, cut sides up. Drizzle with olive oil and season generously with salt and pepper. Roast the squash for 45 to 50 minutes, or until tender.
  • Scoop the squash out of the skins into a bowl. In a large, heavy stockpot, heat the 2 tablespoons of olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 6 minutes.
  • Stir in the squash and the stock and bring to a boil over high heat, stirring frequently.
  • Add 3 of the thyme sprigs and sprinkle of nutmeg.
  • Reduce the heat and simmer the soup for 20 or so minutes, stirring occasionally.
  • Meanwhile, cut bacon into small cubes, cook until crispy.
  • Let the soup cool, then pick out and discard the thyme sprigs. Transfer to a blender or food processor and puree until thick and creamy-smooth, about 1 minute per batch.  
  • Garnish soup with sprigs of thyme and crispy bacon.