Spicy Roasted Butternut Squash, Pear, and Bacon Soup

1. Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.

2. Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.

3. Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.

4. Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.

5. Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.

6. Puree the soup in a blender or food processor in small batches.

7. Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

   

Cook's Notes:

Instead of a food processor or blender, you can puree soup using an immersion blender.

When using a blender or food processor to puree hot liquids, cover the center hole of the lid with a clean towel to prevent spatters.

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