Roasted Squash and Bacon Soup

Roasted Squash and Bacon Soup

6 Servings

INGREDIENTS:
     1 butternut squash (about 3 lbs) or squash of your choice, seeded and cut into 1-inch chunks
     1 onion, diced                                                                               
     4 slices of bacon, diced                                                         
     2 cloves garlic, minced                                                           
     1 red bell pepper, chopped
     2 tbsp olive oil 
     salt and pepper to taste

     4 slices of bacon, diced and cooked                              
     2 ½ cups chicken stock                                                            
     2 tbsp chopped chives
     ½ tsp dried rosemary
     ¼ cup crumbled goat cheese
 
INSTRUCTIONS:
     1.  Preheat oven to 400 degrees.  Lightly coat a baking sheet with nonstick spray.  Toss squash, onion, bell pepper, bacon, olive oil, garlic, salt and pepper.  Place on a single layer on baking sheet and bake 25-30 minutes or until squash is tender.
     2.  In a large stockpot or Dutch oven, add squash mixture and thyme over medium.  Cook until fragrant (about 1-2 minutes).  Stir in chicken stock and puree with immersion blender.  Season to taste with salt and pepper.
     3.  Bring to a boil, reduce heat and simmer until slightly thickened.  Add more chicken stock or reduce until desired consistency is reached.  Serve immediately with bacon, cheese and chives.