Butternut Squash Soup

INGREDIENTS:

• 1 butternut squash ( 3 pounds), peeled, seeded and cut in 1-inch chunks

• 1 onion, diced

• 1 red bell pepper, chopped

• 4 slices bacon, diced

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Kosher salt and freshly ground black pepper, to taste

FOR THE SOUP

• 4 slices bacon, diced

• 1/2 teaspoon dried thyme

• 2 1/2 cups chicken stock, or more, to taste

• 1/4 cup crumbled goat cheese

• 2 tablespoons chopped chives

DIRECTIONS:

1. Preheat oven to 350 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

3. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.

4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stiring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.

6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.

7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.