Bacon Cheddar & Jalapeno Cornbread
50 MINS
16 servings
Roasted Butternut Squash & Bacon Soup
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Roasted Butternut Squash & Bacon Soup
45 MINS | 6 servings
Ingredients:
Roasted Butternut Squash:
- 4 slices Hatfield Bacon
- 32oz cubed butternut squash (store bought) or 1 large butternut squash, peeled and cubed
- 1 small onion, diced
- 1 red bell pepper, chopped
- 2 Tbsp. olive oil
- 2 Tbsp. minced garlic
- Salt and pepper, to taste
- Combine all ingredients in a medium bowl, toss gently.
Soup ingredients:
- 4 slices Hatfield Bacon, diced
- 1 tsp. fresh thyme or ½ tsp. dried thyme
- 2 ½ cups chicken stock
- ¼ cup crumbled goat cheese
- 2 Tbsp. fresh chopped chives or scallions
Preparation:
To roast:
- Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
- Place butternut squash mixture on prepared baking sheet and roast in the oven 25-30 minutes until squash is tender.
- Remove from oven and set aside.
To cook:
- Heat a large soup pot over medium heat. Add bacon and cook until browned and crispy. Remove and set aside.
- Add the roasted butternut squash mixture and fresh thyme, cook for 2-3 minutes until fragrant, season with salt and pepper, to taste. Add chicken stock and bring to a simmer. Once simmering, remove from heat. Using an immersion blender, puree until smooth.
- Place back on stovetop and bring to boil until soup begins to thicken (5-8 minutes). If soup is to thick add additional chicken stock until you reach desired consistency.
- Serve and garnish with bacon, goat cheese and chive/scallions.
Recipe created by Hatfield’s executive chef, Chef Jen
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