Spicy Roasted Butternut Squash, Pear, and Bacon Soup recipe
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Ingredients
- 1 (3 pound) butternut squash - peeled, seeded, and cubed salt and ground black pepper to taste 1 tablespoon olive oil 8 strips maple-flavored bacon, chopped 1 large white onion, chopped 2 red pears - peeled, seeded, and chopped 2 cloves fresh garlic, minced 1 tablespoon chopped fresh rosemary 1 teaspoon dried thyme ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon ¼ teaspoon ground dried chipotle pepper 3 cups Swanson® Chicken Broth 1 teaspoon sour cream for garnish
Nutrition Info
- 181.4 caloriescarbohydrate: 29.2 gcholesterol: 12.3 mgfat: 6.2 gfiber: 5.2 gprotein: 6 gsaturatedFat: 1.7 gservingSize: -sodium: 601.7 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Spicy Roasted Butternut Squash, Pear, and Bacon Soup
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
Place squash in a large bowl, drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
Roast squash in prepared oven for 20 minutes, turn. Continue roasting until softened, 10 to 20 minutes more.
Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
Place the pot over medium heat, add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper, simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
Puree the soup in a blender or food processor in small batches.
Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!