Spicy Roasted Butternut Squash, Pear, and Bacon Soup
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
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1 pinch salt and ground black pepper to taste
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1 tablespoon olive oil
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8 strips maple-flavored bacon, chopped
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1 large white onion, chopped
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2 red pears - peeled, seeded, and chopped
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2 cloves fresh garlic, minced
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1 tablespoon chopped fresh rosemary
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1 teaspoon dried thyme
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground dried chipotle pepper
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3 cups Swanson® Chicken Broth
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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!