Roasted Butternut Squash Soup
I absolutely love fall! The crisp air the changing leaves, apple cider and of course the variety of squash…..it’s amazing!! I love this soup for a cold weeknight. I hope you enjoy what we have created!
Roasted Butternut Squash Soup
Ingredients:
1 butternut squash (about three pounds)
2 sprigs of fresh rosemary
1 onion
1 red bell pepper
2 cloves of garlic
3 tablespoons of fresh ginger
1/4 cup of pancetta
salt and pepper
1/2 teaspoon of dried thyme
2 1/2 cups of chicken stock
1/3 cup of crumbled goat cheese
2 tablespoons of chopped fresh chives
2 tablespoons of olive oil
Directions:
Preheat the oven to 400 degrees. Lightly oil a baking sheet with nonstick spray.
Peel the butternut squash and chop off the top and bottom off, discard the peel and cut portions. Cut the butternut squash in half and scoop out the seeds. Cut the squash into 2 inch cubes. Peel the onion and cut into into quarters. Peel and chop the ginger into large pieces. Cut and remove the seeds from the bell pepper. Cut the bell pepper into large slices.
Take the oiled baking sheet and spread out the butternut squash; onion, ginger, bell pepper and garlic. Cover the vegetables with olive oil; salt, pepper, dried thyme and fresh rosemary.
Roast the vegetables for 15 to 20 minutes. Leave the sheet in the oven long enough for the butternut squash to soften and brown.
Transfer the roasted vegetables to a blender (you may need to work in batches as it may not all fit). Add a quarter of the chicken stock and liquify. Continue to slowly add the remaining chicken stock a quarter at a time.
Once the vegetables are fully blended transfer to a dutch oven and simmer on low.
While the soup is simmering dice the pancetta. Transfer the diced pancetta to a small frying pan. Cook the pancetta on low until it is crisped up.
Serve immediately garnished with pancetta, chives and goat cheese.
We hope you enjoy our creation!