Roasted Butternut Squash Soup with Bacon and Bacon Pecan Pie

This is a sponsored post written by me on behalf of Tyson Foods, Inc.. All opinions are entirely my own. #joy2themeal

Nothing ushers in cooler weather better than a bowl of creamy soup. I keep a variety of recipes on rotation throughout the fall and winter. But squashes and gourds in particular seem to exclaim fall and holidays. Which is why a butternut squash makes the best starting point for a bowl of perfectly delectable soup.

Roasted Butternut Squash also needs a sweet potato, onion, and a couple of carrots. Since this is a roasted soup, all of the vegetables start by going into the oven.

Once they have finished roasting I put them all into the food processor, along with some heavy cream. Blend them until they are completely combined, then they can be poured into a pot on the stove. Add in some chicken stock and seasonings.

While the soup is bubbling away it’s time to prepare the secret ingredient: bacon. Brown up 3 slices (or more) of Wright® Brand Hickory Smoked Bacon, making sure they are nice and crispy. Drain the fat and crumble the bacon when it is cool enough. When your bacon is crumbled it will be time to serve the soup.

Ladle the roasted butternut squash soup into bowls and top with the crumbled bacon. The soup has now been elevated to a Roasted Roasted Butternut Squash Soup With Bacon. Just like adding bacon to the soup took it from good to great, serving the soup to family and guests will elevate your holiday season.

I picked up the package of Wright Brand Hickory Smoked Bacon in the refrigerated section at Walmart because I’m able to run in and get everything on my list in one stop. Fewer stops means less time running errands, and more time to enjoy the season with my family. And gives me more time in the kitchen for making delectable treats.

I do believe that no holiday meal is complete without dessert. Actually, no meal ever is truly complete without dessert, but I digress. In case you’ve never thought to add bacon to your list of dessert ingredients, I am here to enlighten you.

Yes, I made a bacon dessert. It is also often a holiday favorite that I now consider to be vastly improved. Bacon Pecan Pie.

Once we’re all done eating it will be time to tackle our holiday to-do list. From Christmas light looking, to baking, to caroling, there are lots of holiday traditions to be kept.

Roasted Butternut Squash Soup with Bacon
Ingredients
1 butternut squash (about 3 pounds)
1 sweet potato
½ onion
3 carrots
1 tsp garlic powder
1 tsp thyme
½ tsp cumin
¼ cup Great Value heavy cream
32 oz Great Value chicken stock
3 slices (or more) Wright Brand Hickory Smoked Bacon
salt and pepper to taste

Directions
Preheat oven to 400 degrees. Cover a baking sheet with foil to reduce clean-up. Cut the squash in half and remove the seeds. Use a fork to poke a few holes in the sweet potato. Lightly drizzle olive oil over the carrots. Roast vegetables for about 40 minutes, or until the vegetables are soft.

Allow the vegetables to cool enough to handle. Scoop out the butternut squash. Peel the sweet potato and lightly mash. Slice up the carrots and onion. Place all of the vegetables into a large food processor, add the heavy cream, and combine. Start adding in some of the chicken stock if needed.

Pour the vegetable mixture into a soup pot and place it on the stove. Add the remaining chicken stock and seasonings. Heat until warmed.

Fry the bacon in a frying pan. Drain the fat and crumble or cut into pieces. Serve the soup topped with bacon crumbles.

Bacon Pecan Pie
Ingredients
1 unbaked pie crust
2 slices Wright Brand Hickory Smoked Bacon
⅓ cup melted Great Value butter
3 eggs
⅔ cup Great Value granulated sugar
1 cup dark corn syrup
1 cup pecan halves

Directions
Preheat the oven to 350 degrees.
Fry the bacon in a frying pan. Drain the fat and crumble or cut into pieces. Set aside.
Melt the butter. Add in the sugar, eggs, and corn syrup. Beat well.
Stir in the pecan pieces and crumbled bacon.
Pour the mixture into the unbaked pie crust and bake for 1 hour, or until a knife inserted in the center comes out clean.
Cover the pie crust edges with foil until the last 15 minutes of cooking.
Let the pie cool slightly before eating.

What makes a memorable holiday for you? Find more memorable holiday recipe ideas at JoyToTheMeal.com