by Olga, on February 18, 2014
Healthy, delicious and rich of flavors. Every one will enjoy this soup. It’s made with roasted squash and bacon to bring that extra flavor to the soup.
Cut butternut squash in half lengthwise and 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 cook bacon for few minutes, then add diced vegetables (onion, celery and bell peper) and cook until tender.
Add squash to the broth and blend it.
Combine with bacon and vegetables, season with salt, black pepper and bring to a boil.
Sprinkle with some parmesan cheese before serving.
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