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Categories:Viewed: 49 - Published at: 10 months ago
Ingredients
- 1 butternut squash (,large peeled cut into large chunks)
- 3 carrots (, whole peeled cut into large chunks)
- 1 1/2 tablespoons olive oil
- 1/2 lb bacon (chopped raw)
- 1/2 cup onion (chopped)
- 3 cups chicken broth
- 1 tablespoon salt (kosher )
- 1/2 tablespoon black pepper
Method
- 1. Toss squash and carrots with olive oil. Arrange in baking dish and roast uncovered in preheated 350°F oven for 30 to 40 minutes or until tender.
- 2. In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and saute in bacon drippings over medium heat until tender, about 5 minutes.
- 3. Add roasted vegetables and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper.
- 4. Serve soup in large bowls garnished with crisp crumbled bacon.
