Butternut Soup

Chef Butternut Soup

Ingredients

  • 1.5 kg butternut, peeled, seeded and cut into chunks
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 4 slices bacon, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped finely
  • salt and freshly ground black pepper, to taste
  • 4 slices bacon, diced
  • 1/2 teaspoon dried thyme
  • 2 1/2 cups chicken stock, or more, to taste
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped chives

Instructions

  1. Preheat the oven to 200 degrees Celcius. Lightly oil a baking tray.
  2. Place butternut, onion, bell pepper and bacon onto the prepared baking tray. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into the oven and bake for 25-30 minutes, or until butternut is tender.
  4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.
  5. Heat your Chef Round Casserole over medium heat. Add butternut 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,
  8. Optional: top with bacon, feta cheese and chives