/ Comments Off on Roasted Butternut Soup

Roasted Butternut Soup

This Roasted Butternut Soup with Bacon, Apples, Thyme and Smoked Gouda is an elegant, hearty, and surprisingly healthy soup that will be an instant hit. The flavors of the butternut, bacon. apple, thyme and with the smoked Gouda are a match made in heaven!

Roasted Butternut Soup

Print Recipe Pin Recipe
Servings 0

Ingredients
  

  • 2 Tbsp. Extra-Virgin Olive Oil – divided
  • 1 Medium Yellow Onion – chopped medium dice
  • 2 Garlic Cloves – minced
  • 1 Butternut Squash 3 lbs peeled, seeded and cut in 1-inch cubes 1 Red Bell Pepper – seeded and chopped medium dice
  • 2 Granny Smith Apples – peeled and chopped
  • Kosher Salt and Freshly Ground Pepper – to taste
  • 4 Slices Applewood Smoked Bacon
  • 1 Tbsp. Fresh Thyme – picked and chopped
  • 4 Cups Chicken Broth – more if too thick
  • 2 Tbsp Sherry Vinegar
  • 1/4 Cup Smoked Gouda – shaved into silvers
  • Fresh Thyme – chopped for garnish

Instructions
 

  • Preheat the oven to 400 degrees. Place the butternut squash, bell pepper, and apple on a single layer on a baking sheet. Season with 1 tablespoon olive oil, and salt and pepper to taste. Roast in the oven for 15 to 20 minutes, or until the butternut squash is tender and turning crispy, but not burnt. Stir during the roasting and move the vegetables around.
  • Meanwhile, heat a medium skillet to medium-high heat. Add the bacon and cook until brown and crispy for about 4 to 6 minutes. Transfer to a paper towel to drain. When the bacon is cool, crumble into small pieces. Set aside.
  • Heat a large stockpot or a Dutch oven over medium heat. Add 1 tablespoon olive oil and heat. Add the onions, garlic, salt, and pepper and cook until wilted but not burned. Then, add the butternut squash mixture and fresh thyme to the onions. Cook for 2 to 3 minutes. Add the chicken stock and cook for 5 to 7 minutes or until the flavors have melded.
  • Puree the soup with the immersion blender or a regular blender. I like to leave the mixture a bit chunky with tiny pieces. Adjust seasoning, if desired.
  • Ladle the soup into bowls, Garnish with the crumbled bacon, gouda cheese and fresh thyme. Serve immediately.
Tried this recipe?Let us know how it was!
Cheers, Laurie