Roasted Butternut Squash Soup With Smoky Bacon *

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   1. Toss squash and carrots with olive oil. Arrange in baking dish and roast uncovered in preheated 350u00b0F oven for 30 to 40 minutes or until tender.

2. 2

   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.

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   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.

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   4. Serve soup in large bowls garnished with crisp crumbled bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.