🥣 Roasted Butternut Squash Soup with Bacon & Goat Cheese
This bowl is autumn in edible form — roasted butternut squash kissed with garlic and thyme, blended smooth with chicken stock, then topped with crispy bacon, creamy goat cheese, and fresh chives. It’s cozy, savory, and just the right amount of fancy.
🍂 Ingredients
For the Soup:
4 slices bacon, diced
½ teaspoon dried thyme
2 ½ cups chicken stock (plus more as needed)
¼ cup crumbled goat cheese
2 tablespoons chopped fresh chives
For the Roasted Butternut Squash:
1 butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
🔥 Instructions
Roast the Squash:
Preheat oven to 400°F and lightly oil a baking sheet.
Combine squash, onion, bell pepper, and bacon on the sheet. Drizzle with olive oil, sprinkle with garlic, salt, and pepper, and toss to coat.
Roast for 25–30 minutes, stirring halfway through, until the squash is tender and caramelized.
Make the Soup:
Heat a large Dutch oven over medium heat. Cook diced bacon until brown and crispy (about 6–8 minutes). Transfer to a paper towel-lined plate.
Add the roasted squash and thyme to the pot. Stir and let the flavors mingle for 1–2 minutes.
Pour in chicken stock and blend with an immersion blender until smooth and creamy.
Simmer 5–10 minutes, adding more stock if needed to reach your perfect texture.
Serve hot, topped with crispy bacon, crumbled goat cheese, and fresh chives.
💡 Muse’s Note:
For a little twist, drizzle with hot honey or roasted pumpkin seeds before serving. This soup doesn’t just warm you up — it inspires you to slow down and savor.