Say hello to fall with this delicious roasted butternut squash soup. The soup itself is really easy but gets a nice crunch and sweetness from crumbled maple bacon on top!
For squash: Slice butternut squash in half vertically. Place squash cut-side down on a baking sheet and poke some holes in the top with a knife or fork. Bake at 350 degrees until very tender, about an hour.
For maple bacon, lay bacon strips out on a baking sheet lined with foil or parchment paper. Bake at 350 degrees F. for 15 minutes until the bacon is cooked and starting to get crispy. Remove from oven and brush with real maple syrup. Return to oven for 5 minutes. Remove and let cool completely.
1) In a sturdy pot over medium heat, melt the butter and add onion and garlic. Cook for a few minutes until vegetables are translucent and soft.
2) Scoop flesh out of roasted butternut squash and add to pot along with salt, pepper, and paprika. Stir together, add vegetable stock, and bring to a simmer. Simmer for a few minutes.
3) Use an immersion blender to blend soup until smooth. If you are using a normal blender, let soup cool briefly before blending and blend in batches.
4) Taste soup and adjust seasoning to your liking. Serve with crumbled maple bacon and maybe an extra drizzle of maple syrup!