Roasted Butternut Squash & Bacon Soup

Recipe courtesy of:

DamnDelicious

Roasted Butternut Squash & Bacon Soup

Ingredients:

• 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 1 onion, diced
• 1 red bell pepper, chopped
• 4 slices bacon, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
For the soup:
• 4 slices bacon, diced
• 1/2 teaspoon dried thyme
• 2 1/2 cups chicken stock, or more, to taste
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped chives

Instructions:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
• 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.
• Serve immediately, garnished with bacon, goat cheese and chives, if desired.

Notes:

*Baking time may need to be adjusted depending on the size of the squash.

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Found this recipe today on Pinterest and KNEW I had to share..

With it FINALLY getting cold down here in Florida, I can't WAIT to try this recipe out & eat a big bowl cozied up on the couch under a blanket!!

Let me know what y'all think!

White Chicken Chili

Fall means cool evenings, SEC football, warm blankets, woodwick candles, thick socks, oversized sweaters & .....HOT soups.

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Not only are soups seasonally appropriate during autumn and winter, but they are also SUPER easy to make & are great lunch/dinner options throughout the week!

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I got this white chicken chili "recipe" from my momma. I use the word recipe pretty loosely because we don't measure & often just use what we have at home!

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This particular pot of soup was made something like this:

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Boil 2 chicken breasts in a half {ish} full, large pot of water. Once chicken is cooked, remove from water to shred. Use a hand-held strainer to remove fat, etc on the water's surface. Dissolve TWO chicken bouillon cubes - this chicken broth will now be your soup's base!

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To chicken broth, add  ::

2 (drained) cans of great northern beans + 1 can of rotel tomatoes and green chilis + 1 tbsp of minced garlic + chopped onion + frozen corn + minced jalapeño + shredded chicken + {optional} taco seasoning

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Let this pot simmer until all the flavors are combined. Depending on what you have on hand, serve solo //OR// with tortilla chips, quinoa or brown rice!

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Happy Fall, Y'all!