If there had to be one soup that just screamed hello its fall, it would be Roasted Butternut Squash Soup, it is so warm and comforting. However while this is the perfect soup for the fall I like to enjoy Roasted Butternut Squash Soup all year long. The best time of year to get squash is fall when it is grow locally, but you can grab squash in the local grocery store. To learn how to handle a butternut squash check out here

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Ingredients

• 8 slices bacon, diced
• 1 butternut squash, peeled, seeded and cut in 1-inch chunks
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 2 sprigs fresh thyme
• 3 cups chicken stock
• 1 cup plain Greek yogurt
• 2 tablespoons scallions, chopped

Roasted Butternut Squash Soup Direction

Preheat oven to 400 degrees.

In a medium stockpot cook your bacon until crispy, remove bacon from pot.

Place the butternut squash and pepper onto a sheet pan a drizzle with half of the bacon fat. Place into oven and bake until squash is tender, about 25-30 minutes.

Saute the onion and garlic in the bacon fat left in the pot until the onions are translucent.

Add in the squash, peppers, salt, pepper and thyme.

Cook for an extra five minutes.

Stir in the stock, blend with an immersion blender until smooth.

Bring soup to a boil than let it simmer for 10 to 15 minutes.

Top with a dollop of yogurt, bacon and scallions.

Roasted Butternut Squash Soup

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Servings: 8

Author Lauren

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Ingredients

• 8 slices bacon diced
• 1 butternut squash peeled, seeded and cut <g class="gr_ gr_273 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="273" data-gr-id="273">in</g> 1-inch chunks
• 1 red bell pepper chopped
• 2 cloves garlic minced
• 1 onion diced
• Kosher salt and freshly ground black pepper to taste
• 2 sprigs fresh thyme
• 3 cups chicken stock
• 1 cup plain Greek yogurt
• 2 tablespoons scallions chopped

Instructions

• Preheat oven to 400 degrees.
• In a medium stockpot cook your bacon until crispy, remove bacon from pot.
• Place the butternut squash and pepper onto a sheet pan a drizzle with half of the bacon fat. Place into oven and bake until squash is tender, about 25-30 minutes.
• Saute the onion and garlic in the bacon fat left in the pot until the onions are translucent.
• Add in the squash, peppers, salt, pepper and thyme.
• Cook for an extra five minutes.
• Stir in the stock, blend with an immersion blender until smooth.
• Bring soup to a boil than let it simmer for 10 to 15 minutes.
• Top with a dollop of yogurt, bacon and scallions.

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Makes 8 Servings

3 SmartPoints on the Weight Watchers FreeStyle Plan

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