Creamy Butternut Squash Sage Pesto Soup

Tap an ingredient or step to check it off.

1. 1Step 1: Preheat the oven to 425° F.
2. 2Step 2: On the baking sheet, toss together the butter, butternut squash, onion, sage, thyme, salt, and pepper. Add the garlic cloves. Bake for 20-25 minutes, until the squash is tender and the garlic is golden.
3. 3Step 3: Meanwhile, in a soup pot, cook the bacon until crispy, then remove and set aside for topping.
4. 4Step 4: When ready, add the roasted butternut squash, onions, garlic, herbs, and any butter left on the sheet pan to a food processor/blender. Puree until smooth. Pour the puree into the pot used for the bacon.
5. 5Step 5: Set the pot over medium heat. Add the broth, chipotle, paprika, nutmeg and maple. Bring to a simmer, then add cream and pesto. Toss the cheese with cornstarch, then add to the soup. Simmer until melty.
6. 6Step 6: Ladle the soup into bowls. Add a swirl of cream or shreds of cheddar. Then top with bacon and sage. And done! Enjoy!