Spicy Roasted Butternut Squash, Pear, and Bacon Soup

Name: Spicy Roasted Butternut Squash, Pear, and Bacon Soup recipe
Prep time: 40 min
Cook time: 1 h
Yield: 8 servings
Cuisine: Global
Ingredients: 1 (3 pound) butternut squash - peeled, seeded, and cubed; salt and ground black pepper to taste; 1 tablespoon olive oil; 8 strips maple-flavored bacon, chopped; 1 large white onion, chopped; 2 red pears - peeled, seeded, and chopped; 2 cloves fresh garlic, minced; 1 tablespoon chopped fresh rosemary; 1 teaspoon dried thyme; ½ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; ¼ teaspoon ground dried chipotle pepper; 3 cups Swanson® Chicken Broth; 1 teaspoon sour cream for garnish

by Javier Caballero 1 year ago

4.8 (9)

1 hour

181.4 kcal

29.2 g carbs

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Description

Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.

Ingredients

1 (3 pound) butternut squash - peeled, seeded, and cubed
salt and ground black pepper to taste
1 tablespoon olive oil
8 strips maple-flavored bacon, chopped
1 large white onion, chopped
2 red pears - peeled, seeded, and chopped
2 cloves fresh garlic, minced
1 tablespoon chopped fresh rosemary
1 teaspoon dried thyme
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground dried chipotle pepper
3 cups Swanson® Chicken Broth
1 teaspoon sour cream for garnish

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
2. Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
3. Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
4. Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
5. Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
6. Puree the soup in a blender or food processor in small batches.
7. Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!