Roasted Butternut Squash Soup with Maple Bacon
Let’s cozy up with a bowl of warm, creamy butternut squash soup. Butternut squash and cool weather were made for each other.
Ingredients:
1 large butternut squash, cut into 3/4
1 large onion, cut into half moons
Fresh ground pepper
Sea Salt
8 slices bacon
3-4 cups unsalted chicken stock
Directions:
Preheat the oven to 425 degrees. In a large bowl, toss the squash and onions with the Rosemary Olive Oil, pepper and salt. Spread out in an even layer on a sheet pan and roast for 55 minutes, tossing every 15 minutes, until the squash is tender but still holds its shape. While the squash cooks in the oven, brush the bacon both sides with the Vermont Maple Balsamic and lay it on another sheet pan covered with parchment. Bake for 15 minutes, turning once halfway through. When finished removed to a plate to cool slightly.
Meanwhile, gently warm the chicken stock in a pot on the stove, bring to a simmer but do not boil. When the squash is tender put half of it in a blender, add enough stock to cover and blend in batches until desired consistency. Stir in more warmed stock if you prefer a thinner consistency. Remove to a warmed pot or tureen and taste. Season with more salt or pepper if needed. Snip the maple balsamic bacon with scissors and garnish each serving with the pieces.
