Photography: Matthew Martin | Producer: Norma Edwards |
An easy-to-make fall favorite, this warm and healthful dish is sure to be a hit at the dinner table
1 butternut squash, peeled, seeded, and chopped
1 medium yellow onion, diced
1 red bell pepper, chopped
1 medium Granny Smith apple, peeled and diced
3 ½ tablespoons olive oil
Salt and pepper to taste
2 ½ cups chicken stock (may use more, depending on desired consistency)
4 slices bacon, cooked and crumbled (reserve one for topping)
1/4 cup goat cheese, crumbled (for topping)
Preheat oven to 425°F. Cover a baking sheet with foil and spray with nonstick cooking spray. Place the butternut squash, onion, bell pepper, and apple in a bowl and toss with 2 ½ tablespoons of olive oil and salt and pepper. Arrange in a single layer on the baking sheet, and cook for 25 minutes or until tender.
Heat a large skillet over medium-high heat. Add bacon and cook until crisp. Set aside. Heat the remaining tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add cooked vegetables and cook for 2 minutes, stirring continuously. Stir in chicken stock and then puree the entire mixture using an immersion blender.
Remove the immersion blender and bring to a boil. Reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed, until desired consistency is reached. Garnish with goat cheese and additional bacon; serve immediately.