By: Kelli Whitman (Town Square Media Intern)

Recipe of the Week- Butternut Squash Soup!

We’re bringing in the cool weather with a delicious autumn soup, bound to warm up any shivers you may have. Last night, I made a roasted butternut squash soup filled with bacon bits, cheese, chives, and more. I definitely was not disappointed with my end result…an empty bowl. I hope you brought hungry stomachs and your muscles to cut your butternut squash!

Credit: TSM
Credit: TSM

You will need:

-butternut squash- peeled and diced
- red bell pepper- diced
-large onion- diced
-5 slices of bacon- diced
-3 garlic cloves- minced
-3 tbs. of olive oil
-½ tsp. of thyme
-2 ½ cups of chicken broth
- salt and pepper
-fontina cheese or goat cheese (for serving)
-chives (for serving)
-more bacon (for serving)

Pre heat oven to 400 degrees. Take squash, onion, pepper, bacon, garlic, and oil and toss in a bowl until evenly coated. Spread ingredients on a baking sheet and sprinkle salt and pepper. Roast in the oven for 30 minutes. Stir halfway. Put ingredients into a deep pot set to medium. Add thyme and stir. Let it cook for about 2 minutes. Blend ingredients in a large blender with chicken broth. Return to heated pot until boiling. Add more salt and pepper to taste Serve immediately with cheese, more bacon, and chives. Don’t forget to take a picture of your hard work!

Credit: TSM
Credit: TSM