Roasted Butternut Squash Soup

Roasted butternut squash soup recipe is a deliciously warm and hearty fall-inspired dish. It’s easy to make, packed with nutrients, and perfect for the upcoming winter months. Everyone will love this easy butternut squash soup recipe when you make it for dinner. Make it an easy meal paired with a fresh made salad and some bread.

Course Soup

Cuisine American

Keyword butternut squash soup, roasted butternut squash soup

Prep Time 15

Cook Time 45

Servings

Calories 219kcal

Author Lauren

Ingredients

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

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.

Nutrition