Smoky Roasted Butternut Squash Soup with Bacon
Roasting the squash first brings out its natural sweetness, while smoky bacon adds just the right amount of savory flavor. This soup is rich without feeling heavy and always finds its way onto our table once the weather starts turning cool.
Servings: 4 servings
Ingredients
- 3 lb butternut squash* de-seeded, peeled, and chopped
- 2 poblano peppers de-seeded and chopped
- 2 tbsp olive oil or avocado oil
- 4 slices thick bacon nitrate and additive free
- 1 medium sized onion chopped
- 3 cloves garlic crushed
- 32 oz chicken broth or stock
- 1 tbsp liquid smoke
- 1 tsp salt + more to taste
- 2 tbsp chives for garnish optional
Instructions
- Preheat your oven to 425 degrees. Arrange squash and peppers on a roasting pan, drizzle with oil and top with a bit of salt. Roast for 25-30 minutes or until veggies are softened and brownies. Remove from oven.
- Meanwhile, begin the soup. In a large pot, cook your bacon at medium - medium high heat. Cook until your desired crispiness, set aside to cool. Reserve 1 tbsp bacon grease in the pot.
- Add onion to the pot, and cook for 3-4 minutes, then add garlic and cook for another 2 minutes. Bring the butternut squash and peppers to the pot.
- Add broth, liquid smoke, and salt to the pot. Bring to a boil, then reduce heat to medium low simmering for 8-10 minutes.
- Using an immersion blender, blend up soup until smooth. Alternatively, place inside a blender and pulse.
- Chop up the bacon and add to each bowl of soup. Garnish with chives (if using).
Notes
*Use a 1 large squash or 2 smaller ones.