Roasted Butternut Squash Soup with Swift Bacon

Ingredients: 

• 1 package of Swift Double Smoked Thick Cut Bacon
• 1 butternut squash, about 3 pounds
• 1 onion, diced
• 1 red bell pepper, chopped
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 2 1/2 C chicken stock
• 1/4 C crumbled goat cheese
• 2 Tbsp chives, chopped

Directions:

1. Preheat oven to 400ºF. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.
4. Heat a large skillet over medium-high heat. Add Swift Bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, 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.
6. 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 desired consistency is reached.
7. Serve immediately, garnished with Swift Double Smoked Thick Cut Bacon, goat cheese and chives, if desired.
8. Enjoy!