Roasted Butternut Squash Soup

It seems like everybody is making butternut squash soup so guess what was for dinner tonight? ;)

Here is my version.  It was super yummy and even S., who usually does not care about soups, had two bowls and said he really liked it!!!



Roasted Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled, seeded, and cut into chunks (S. and his muscles helped)
• 1 large onion,  peeled and quartered
• 3 garlic cloves, peeled
• 2 tart, firm apples, peeled, cored, and quartered (or pears)
• 8 tablespoons butter, melted and divided in half
• 4-5 cups homemade chicken stock
• Salt and pepper to taste
• 1-2 lean bacon strips, finely chopped (use center-cut, only 23 cals per slice)
• 2 tbsp fresh parsley, finely chopped

1. Preheat oven to 400 F.
2. Toss the squash, onions, garlic, and apples with the butter to coat. Season with salt and pepper.
3. Roast stirring every 10 minutes until the vegetables are fork tender and lightly browned, about 40 minutes.
4. Finely chop bacon and fry until crispy.  Drain.
5. Place half of the vegetables with 2 cups of stock in a food processor and puree until smooth.
6. Repeat with the remaining vegetables and 2 more cups of stock.
7. Heat the pureed mixture in a soup pot and add bacon, parsley, and more salt/pepper (if needed).  If it's too thick, add more chicken stock (or cream, if you like it).
8. Simmer for 5-10 minutes.
9. Serve with fresh crusty bread.