Roasted Butternut Squash and Bacon Soup Recipe

Roasted Butternut Squash and Bacon Soup Recipe

Roasted butternut squash and bacon soup are truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.

Preparation Time: 5 minutes
Cooking time: 40 minutes
Total Time: 45 minutes

Nutrition:

• Servings: 1 1/2 cups
• Calories: 143
• Sugar: 4 g
• Sodium: 530 mg
• Fat: 6 g
• Carbohydrates: 21 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 6 mg

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Tired of moving all day to make the atmosphere look listless. The high nutritional content of Roasted butternut squash and bacon soup will be a generator of your family atmosphere.

Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Roasted butternut squash and bacon soup?

Ingredients: 

• 1 butternut squash, peeled and diced 1 "
• 3 Yukon potatoes, diced 1 "
• 1 red bell pepper, diced 1 "
• 2 tablespoons of olive oil
• pepper salt
• 5 pieces of bacon, diced
• 1 shallot, diced
• 2 cloves of garlic, chopped
• 2 tablespoons of diced fresh sage
• 1 tablespoon of fresh thyme
• 1/4 teaspoon of nutmeg powder
• 1/4 teaspoon cinnamon powder
• 4 cups of vegetable broth
• 1/4 cup diced scallions

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After preparing all the necessary ingredients as above. Let's start making Roasted butternut squash and bacon soup. Please follow the steps below:

Instructions:

• Preheat the oven to 400
• Add the butternut potatoes, squash, and red peppers to a large bowl
• Season with olive oil, salt, and pepper
• Spread it on a baking sheet in one layer
• Bake for 25 minutes
• Meanwhile, heat the large Dutch oven on medium heat
• Add bacon and cook until crispy
• Remove the bacon from the pan using a slotted spoon and place it on paper-coated tissue and set aside
• Leave the rest of the bacon in a Dutch oven and add onions to it
• Saute onions until transparent, about 2-3 minutes
• Add the garlic to the pan and stir-fry for 30 seconds
• Add fresh sage, fresh thyme, salt, pepper, and nutmeg. Saute for 30 seconds and add vegetable broth. Toss to join
• At this point, vegetables in the oven must be done
• Add the vegetables to the Dutch oven. Stir and close
• Let it cook for 10 minutes
• Add the soup mixture to the blender and blend until smooth, or use an immersion blender
• Serve, add fresh herbs, crispy bacon, and chopped leeks
• Roasted butternut squash and bacon soup are ready to be served!

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This is a simple guide to making Roasted butternut squash and bacon soup re-warm your family's atmosphere. Hope it is useful, thank you.

Reference : www.joyfulhealthyeats.com