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Roasted Butternut Squash and Bacon Soup
Ingredients
  • 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 4 slices bacon, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • subheading: FOR THE SOUP:
  • 4 slices bacon, diced
  • ½ teaspoon dried thyme
  • 2 ½ cups chicken stock, or more, to taste
  • ¼ cup crumbled goat cheese
  • 2 tablespoons chopped chives
Steps
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