By: halfbakedharvest.com
Total Time: 45 Minutes
Servings: 6
Ingredients:
- 4 tablespoons salted butter or olive oil
- 3 cups cubed butternut squash
- 1 yellow onion cut into wedges
- 8 fresh sage leaves
- 2 tablespoons fresh thyme leaves
- salt and black pepper
- 8-12 cloves garlic
- 6-8 slices bacon, chopped (omit if vegetarian)
- 4 cups broth
- 1 teaspoon chipotle chile powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 1 cup heavy cream
- 1/3 cup basil pesto
- 1/2 cup grated cheddar cheese
- 2 teaspoons flour or cornstarch
Instructions:
1. Preheat the oven to 425° F.
2. On the baking sheet, toss together the butter, butternut squash, onion, sage, thyme, salt, and pepper. Add the garlic cloves. Bake for 20-25 minutes, until the squash is tender and the garlic is golden.
3. Meanwhile, in a soup pot, cook the bacon until crispy, then remove and set aside for topping.
4. When ready, add the roasted butternut squash, onions, garlic, herbs, and any butter left on the sheet pan to a food processor/blender. Puree until smooth. Pour the puree into the pot used for the bacon.
5. Set the pot over medium heat. Add the broth, chipotle, paprika, nutmeg and maple. Bring to a simmer, then add cream and pesto. Toss the cheese with cornstarch, then add to the soup. Simmer until melty.
6. Ladle the soup into bowls. Add a swirl of cream or shreds of cheddar. Then top with bacon and sage. And done! Enjoy!
