Recipe: Creamy Butternut Squash and Red Pepper Soup with Feta
Creamy Butternut Squash and Red Pepper Soup with Feta
Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
4 slices bacon
1 large yellow onion, diced
1 red bell pepper, diced
3 cloves of garlic, minced
3 cups butternut squash, peeled and diced
¼ tsp smoked paprika
⅛ tsp chili flakes
Salt and pepper, to taste
2 tbsp fresh thyme, plus more for serving
4 cups chicken or vegetable broth
¼ cup heavy cream
½ cup crumbled feta
¼ cup chopped pecans (optional)
Instructions
Place a pot over medium heat. Add the bacon and cook until crispy, about 5 minutes. Use a slotted spoon to remove the bacon to a cutting board to cool, before roughly chopping. Set aside.
Add the onion, garlic, bell pepper, and squash to the pot with the bacon drippings. Season with smoked paprika, chili flakes, salt, and pepper. Stir to coat. Continue to cook, stirring occasionally, until veggies are tender, 5-7 minutes.
Separate the stems from the leaves of the thyme and discard the stems. Add the thyme leaves to the pot, along with the broth and half of the cooked bacon. Bring to a boil before reducing the heat to low. Simmer for 8-10 minutes, or until veggies are very soft.
Using an immersion blender or regular blender, blend the soup until smooth. Add the cream and stir to combine. Remove from heat.
Garnish soup with crumbled bacon, feta, fresh thyme, chopped pecans, and more chili flakes, if desired. Serve with crusty bread and enjoy!
Recipe and Photo credit: Erin Walker
