by Olga, on February 18, 2014
Healthy, delicious and rich of flavors. Made with roasted squash and bacon to bring that extra flavor to the soup.
Wash butternut squash and cut it in half lengthwise, Discard seeds. Brush with melted butter and sprinkle with salt and pepper.
Bake it in the oven at 350F for about 35-40 minutes or until tender.
In a skillet with 1table spoon of oil, cook bacon for few minutes until is getting golden brown. Add more oil, if needed. Add diced vegetables (onion, celery and bell pepper) and cook another 8-10 minutes until tender.
Add to the pot with broth, cook for 10 minutes.
With help of a strainer transfer broth to the blender, to get rid of bacon with vegetables.
With a spoon scoop the squash from the peel, cut it smaller and add it to the broth.
Blend the soup.
When blended, transfer soup back to the pot and bring it to a boil on medium heat.
Season with salt, black pepper and chopped cilantro – if desired.
Serve the soup with the some parmesan cheese on top.
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