I’m getting my wisdom teeth out tomorrow!
I’m not going to lie, I’m super nervous. I’ve never had anything even remotely close to a surgery before, so I’m being a bit of a baby about it. To take my mind off of everything, I decided to make some butternut squash soup to eat while I’m recovering. I added a grilled cheese and extra bacon to this serving, just because I was craving it (who wouldn’t be craving it?), but the soup is delicious even on its own! The flavor profile is perfect for winter.
Usually I like to include some extra pictures of the ingredients being prepped, but trust me, they weren’t worth showing…haha. I don’t know how many ways you can possibly mess up peeling a squash, but I’m positive I did all of them. Luckily, it all ends up being blended together so it wasn’t a big deal. Overall, the recipe is pretty simple; just chop, roast, blend, simmer, and enjoy.
:: Ingredients ::
1 butternut squash
1 yellow bell pepper
2 cloves garlic
4 slices of bacon (plus extra for toppings)
goat cheese (for toppings)
fresh thyme or chives (for toppings)
1/2 teaspoon dried thyme
2 1/2 cups chicken stock
olive oil, salt, and pepper (to taste)
- Preheat the oven to 400 degrees.
- Peel the butternut squash. Cut it in half and remove the seeds. Then, chop it into roughly 1 inch cubes. Then, chop the onion and bell pepper, mince the garlic, and dice the 4 slices of bacon.
- Coat a baking sheet in non-stick spray. Then add the squash, onion, pepper, garlic, and bacon to the pan. Coat in olive oil (about 2 tablespoons) and salt and pepper to taste. Toss with your hands to that everything is evenly coated.
- Bake the vegetables for 30 minutes, tossing them half way through cooking.
- Once the vegetables are done roasting (the squash should be tender), add everything to a large pot or dutch oven on medium heat. Add the dried thyme and stir. Cook for a minute or two until you start to really smell the thyme.
- Add the chicken stock and blend everything with an immersion blender. Cover the pot and simmer for another 10ish minutes until the soup thickens up a little. If it gets too thick, you can always add more chicken stock.
- Serve with crispy bacon crumbles, goat cheese, and thyme or chives on top. And a grilled cheese on the side if you’re feeling indulgent =).
What are some of your favorite soups for the winter? And do you have any advice for recovering from wisdom teeth removal? Haha.
:: Shop This Post ::