Roasted Butternut Squash Soup with Crispy Bacon

Step 1

Preheat the oven to 400°F. Peel & quarter the onion.

Step 2

Add the butternut squash cubes & onion quarters to a sheet tray. Drizzle with olive oil & season generously with salt & pepper. Toss to combine, transfer to the oven & bake for 20-25 min, until the veggies are tender.

Step 3

Meanwhile, heat a skillet over medium-high heat. Add the bacon & cook for about 3-4 min per side, until cooked to your liking. Transfer the bacon to a paper towel-lined plate.

Step 4

When the vegetables are tender & golden, remove them from the oven & add them to a saucepan. Pour in the veggie broth.

Step 5

Purée the soup using an immersion blender, blender or food processor. Add the sour cream & blend until smooth & creamy. Add a little more veggie broth if too thick. Season to taste with salt & pepper.

Step 6

Serve the roasted butternut squash soup in a bowl with the crispy bacon on top. Sprinkle with crushed walnuts. Enjoy!