Spicy Roasted Butternut Squash, Pear, and Bacon Soup

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil. (5 minutes)

Recipe View 5 mins 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 generously with salt and pepper. (5 minutes)

Recipe View 35 mins Roast squash in preheated oven for 20 minutes; turn the squash pieces. Continue roasting until softened and slightly caramelized, about 10 to 20 minutes more, depending on the squash. (30-40 minutes)

Recipe View 10 mins While squash roasts, place the chopped bacon into a heavy-bottomed pot or Dutch oven 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 rendered bacon drippings in the pot. (10 minutes)

Recipe View 10 mins Place the pot with bacon drippings over medium heat; add the chopped onion, pears, garlic, rosemary, and thyme and cook, stirring occasionally, until onions and pears are softened and fragrant, about 5 minutes. Add the roasted squash to the pot and cook for another 5 minutes, stirring to combine. (10 minutes)

Recipe View 15 mins Pour in the chicken broth, then stir in the nutmeg, cinnamon, and chipotle pepper. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer gently until all ingredients are very soft and flavors have melded, about 10 minutes. (15 minutes)

Recipe View 10 mins Carefully puree the soup in a blender or food processor in small batches until completely smooth and creamy. Alternatively, use an immersion blender to puree the soup directly in the pot. (10 minutes)

Recipe View 5 mins Ladle the soup into serving bowls. Garnish each bowl with crumbled bacon and a dollop of sour cream or crème fraîche. Serve immediately and savor! (5 minutes)