Recipe by Miss V
Taken from the Food Channel website, This rustic winter soup comes alive with the flavor of sweet caramelized roasted butternut squash and plump carrots. Its golden-yellow color and garnish of smoky-sweet crumbled bacon makes this a real eye-popper and show stopper. Why Try? Butternut squash and carrots are considered ‘super foods’ because they’re full of disease-fighting beta-carotene and fiber. Healthier Option: Omit the bacon and sauté the onions in olive oil. You can also toast the seeds from the squash for a nice crunchy garnish. For a vegetarian option, replace the chicken broth with vegetable broth or water.
- 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
Directions See How It's Made
- 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 sauté 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.