Spicy Roasted Butternut Squash, Pear, and Bacon Soup

Name: Spicy Roasted Butternut Squash, Pear, and Bacon Soup
Total time: 100
Yield: 8
Ingredients: 1 (3 pound) butternut squash - peeled, seeded, and cubed; 1 pinch salt and ground black pepper to taste; 1 tablespoon olive oil; 8 strips maple-flavored bacon, chopped; 1 large white onion, chopped; 2 red pears - peeled, seeded, and chopped; 2 cloves fresh garlic, minced; 1 tablespoon chopped fresh rosemary; 1 teaspoon dried thyme; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground dried chipotle pepper; 3 cups Swanson® Chicken Broth; 1 teaspoon sour cream for garnish

Recipe by Campbell's Kitchen from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

8 servings

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1 (3 pound) butternut squash - peeled, seeded, and cubed
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1 pinch salt and ground black pepper to taste
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1 tablespoon olive oil
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8 strips maple-flavored bacon, chopped
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1 large white onion, chopped
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2 red pears - peeled, seeded, and chopped
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2 cloves fresh garlic, minced

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1 tablespoon chopped fresh rosemary
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1 teaspoon dried thyme
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0.5 teaspoon ground nutmeg
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0.5 teaspoon ground cinnamon
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0.25 teaspoon ground dried chipotle pepper
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3 cups Swanson® Chicken Broth
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1 teaspoon sour cream for garnish

Instructions

Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
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.
Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
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.
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.
Puree the soup in a blender or food processor in small batches.
Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!