Roasted Butternut Squash Soup With Smoky Bacon * - cooking recipe

Ingredients

1 butternut squash (,large peeled cut into large chunks)
3 carrots (, whole peeled cut into large chunks)
1 1/2 tablespoons olive oil
1/2 lb bacon (chopped raw)
1/2 cup onion (chopped)
3 cups chicken broth
1 tablespoon salt (kosher )
1/2 tablespoon black pepper

Preparation

1. Toss squash and carrots with olive oil. Arrange in baking dish and roast uncovered in preheated 350\u00b0F oven for 30 to 40 minutes or until tender.
2. In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and saute in bacon drippings over medium heat until tender, about 5 minutes.
3. Add roasted vegetables and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper.
4. Serve soup in large bowls garnished with crisp crumbled bacon.