Ingredients
| 4 slices | bacon | |
| 1 large | yellow onion | |
| 1 diced | red bell pepper | |
| 3 cloves | garlic (minced) | |
| 3 cups | (720 ml) | butternut squash (peeled and diced) |
| 1/4 tbsp | smoked paprika | |
| 1/8 tbsp | chilli flakes | |
| To taste | salt and pepper | |
| 4 cups | (960 ml) | chicken or vegetable broth |
| 1/4 cup | (60 ml) | heavy cream |
| 1/2 cup | (120 ml) | crumbled feta |
| 1/4 cup | (60 ml) | chopped pecans (optional) |
Directions
- Place a pot over medium heat. Add the bacon and cook until crispy, about 5 minutes. Use a slotted spoon to remove the bacon to a cutting board to cool, before roughly chopping. Set aside.
- Add the onion, garlic, bell pepper, and squash to the pot with the bacon drippings. Season with smoked paprika, chili flakes, salt, and pepper. Stir to coat. Continue to cook, stirring occasionally, until veggies are tender, 5-7 minutes.
- Separate the stems from the leaves of the thyme and discard the stems. Add the thyme leaves to the pot, along with the broth and half of the cooked bacon. Bring to a boil before reducing the heat to low. Simmer for 8-10 minutes, or until veggies are very soft.
- Using an immersion blender or regular blender, blend the soup until smooth. Add the cream and stir to combine. Remove from heat.
- Garnish soup with crumbled bacon, feta, fresh thyme, chopped pecans, and more chili flakes, if desired. Serve with crusty bread and enjoy!