A comforting and hearty butternut squash soup, roasted and blended to perfection, with a touch of browned butter and cream, garnished with crispy bacon, fresh chives, and sour cream.
Preheat your oven to 375°F. Peel the neck of your squash, then cut the stem off and remove it. Cut the bulb of your squash in half and scoop the seeds out. Place on a baking sheet and bake for 30-40 minutes or until very soft. Dice the neck of your squash.
Now, in a large pot over medium heat, add oil and cook shallots, onions, and carrots until softened, about 5-6 minutes. Then add garlic and your diced squash; cook for 3-5 minutes. Next, add your chicken stock and simmer until everything is soft.
While the soup cooks, in a separate pot over medium heat, add butter and cook, stirring constantly, until golden brown. Then add that to your soup. Once your squash is done, remove it from the oven and scoop out the flesh and add that to your soup with heavy cream.
Then use a hand blender and blend your soup until as smooth as you can get it. Season to taste with salt and pepper (or use a regular blender).
For the garnish: In a frying pan over medium heat, add the cubed bacon and cook until crisp. To serve, pour your soup into a bowl and top with the crispy bacon, fresh chives, and a dollop of sour cream. Enjoy!
