Improv Cooking Challenge: Butternut Squash Soup with Bacon Crumbles
A filling soup for fall made with butternut squash and topped with bacon.
Servings: 6
Calories:
Ingredients
- 4 cups butternut squash
- 2 medium sweet onions chopped
- 2 apples peeled and chopped
- 6 cups low sodium chicken stock
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon nutmeg
- 1 bay leaf
- 1 garlic clove
- 4 sprigs fresh thyme
Instructions
- 1. Preheat the oven to 400 degrees. Line a large baking sheet with foil.
- 2. Peel and chop butternut squash into 1 inch pieces. Arrange squash, onions and apple on the baking sheet. Drizzle with olive oil and season with salt, pepper and nutmeg.
- 3. Roast for 40-45 minutes or until fork tender.
- 4. Heat the chicken stock in a large pot over medium heat. Wrap the bay leaf, garlic clove and fresh thyme in a piece of cheesecloth and add to the chicken stock. Bring the chicken stock to a low boil.
- 5. Add the squash, onion apple mixture and allow to simmer for 12 minutes.
- 6. Remove the sachet and transfer mixture to a blender or puree with an immersion blender. Season to taste with additional salt and pepper.
Notes
Source: The Kitchen
