Name: Spicy Roasted Butternut Squash, Pear, and Bacon Soup
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Butternut squash - peeled, seeded, and cubed - 1 (3 pound); Salt and ground black pepper to taste - 1 pinch; Olive oil - 1 tablespoon; Maple-flavored bacon, chopped - 8 strips; White onion, chopped - 1 large; Red pears - peeled, seeded, and chopped - 2; Fresh garlic, minced - 2 cloves; Chopped fresh rosemary - 1 tablespoon; Dried thyme - 1 teaspoon; Ground nutmeg - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground dried chipotle pepper - ¼ teaspoon; Swanson® Chicken Broth - 3 cups; Sour cream for garnish - 1 teaspoon

Spicy Roasted Butternut Squash, Pear, and Bacon Soup

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Roasted Butternut Squash, Pear, and Bacon Soup

1. Butternut squash - peeled, seeded, and cubed - 1 (3 pound)

2. Salt and ground black pepper to taste - 1 pinch

3. Olive oil - 1 tablespoon

4. Maple-flavored bacon, chopped - 8 strips

5. White onion, chopped - 1 large

6. Red pears - peeled, seeded, and chopped - 2

7. Fresh garlic, minced - 2 cloves

8. Chopped fresh rosemary - 1 tablespoon

9. Dried thyme - 1 teaspoon

10. Ground nutmeg - ½ teaspoon

11. Ground cinnamon - ½ teaspoon

12. Ground dried chipotle pepper - ¼ teaspoon

13. Swanson® Chicken Broth - 3 cups

14. Sour cream for garnish - 1 teaspoon

How to cook deliciously - Spicy Roasted Butternut Squash, Pear, and Bacon Soup

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.

2. Stage

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. Stage

Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.

4. Stage

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. Stage

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. Stage

Puree the soup in a blender or food processor in small batches.

7. Stage

Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!