Recipe: Roasted Butternut Squash Bacon SoupDescription: A creamy and savory soup featuring roasted butternut squash and crispy bacon, topped with goat cheese and chives.Serves: 4 people Total Time: 55Difficulty: Easy to follow Ingredients needed: 8 slice bacon, 0.5 teaspoon dried thyme, 2.5 cup chicken stock, 0.25 cup goat cheese, 2 tablespoon chives, 1 whole butternut squash, 1 whole onion, 1 whole red bell pepper, 2 tablespoon olive oil, 3 clove garlic, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepperInstructions: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash, onion, bell pepper, and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime. Heat a large stockpot or Dutch oven over medium heat. Add bacon for the soup (4 slices) and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Add the roasted butternut squash and thyme to the pot, and cook, stirring occasionally, until fragrant, about 1-2 minutes. Season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until the desired consistency is reached. Serve immediately, garnished with bacon, goat cheese, and chives, if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: soup, comfort food, fall, gluten-freeThis Roasted Butternut Squash Bacon Soup recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 55 minutes. Great for weekly meal prep and family dinners.