Pumpkin soup

6 servings

Ingredients

• 1 butternut squash
• 1 onion
• 1 red bell pepper
• 4 slices bacon
• 2 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp dried thyme
• 2 1/2 cups chicken stock

Toppings

• 4 slices bacon
• 1/4 cup goat cheese
• 2 tbsp chives

Recipe

1. Peel, seed and cut butternut squash in 1 inch cubes.
2. Dice onion. Chop pepper. Dice 4 bacon slices. Mince garlic.
3. Oven: 400 °F = 205 °C.
4. Toss butternut, onion, bell pepper and bacon with olive oil, garlic and salt and pepper seasoning.
5. Bake 25-30 min (turn once).
6. Dice remaining bacon. Cook.
7. Add butternut squash mixture and thyme to a pot, cook for about 2 min. Season. Stir in chicken stock and blend.
8. Simmer 5-10 min (until a bit thickened).
9. Serve topped with bacon, crumbled goat cheese, chives.

---

from damndelicious