Roasted Butternut Squash & Bacon Soup

Ingredients

• Squash

  Winter, butternut, raw

  2 medium (1 lb) or 907g

• Bacon

  Raw, cured pork

  8 oz or 227g

• Onions

  Raw

  1 large or 150g

• Apples

  Without skin

  1 medium or 161g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Goat cheese

  Soft type

  2 oz or 57g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Garlic

  Raw

  2 cloves, minced or 6g

• White wine

  Alcoholic beverage, table

  6 fl oz or 176g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. Preheat the oven to 400°F.
2. On a large roasting pan or baking sheet, spread out the squash, apple, red pepper, onion, and half bacon on the pan. Drizzle with olive oil, salt, and pepper, and toss to combine well. Bake for 1 hour.
3. In a large pot over high heat, combine the roasted vegetables and bacon with sage, garlic, chicken broth, and white wine. Cook for 10-15 minutes, breaking up the vegetables with a spoon as they cook.
4. In a skillet over high heat, cook the remaining bacon until crisp.
5. Remove the squash mixture from the stove and add the goat cheese. Puree the mixture with an immersion blender or in small batches in a blender.
6. Serve the soup hot, garnished with Parmesan cheese and crispy bacon.

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