Butternut Squash Soup
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by Olga, on February 18, 2014

Cook Time: 40
Servings: 4-6


2 quarts of chicken broth or water
1/2 medium/big butternut squash
1/2 lb bacon
1/2 yellow onion
1/2 bell pepper
1-2 celery stalks
2 table spoons olive oil
Salt and black pepper to taste

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.

IMG_2048Sprinkle with some parmesan cheese before serving.

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