Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.
Ingredients
- butternut squash - peeled, seeded, and: 1 piece (3 pound, cubed)
- pinch salt and ground black pepper: 1 piece (to taste)
- olive oil: 1 Tbsp
- strips maple-flavored bacon: 8 piece (chopped)
- white onion: 1 piece (chopped)
- red pears - peeled, seeded, and: 2 piece (chopped)
- garlic: 2 clove (minced, fresh)
- fresh rosemary: 1 Tbsp (chopped)
- thyme: 1 tsp (dried)
- ground nutmeg: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground dried chipotle pepper: 0.25 tsp
- Swanson® Chicken Broth: 3 cups
- sour cream: 1 tsp (for garnish)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
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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.
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Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
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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.
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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.
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Puree the soup in a blender or food processor in small batches.
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Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!
