Roasted Butternut Squash and Bacon Soup
THE BEST and easiest butternut squash soup ever! Silky smooth and so so creamy. Perfect for Fall!
This is by far the dreamiest butternut squash soup there ever was. With its silky smooth texture, this is the only recipe you will need this Fall (and winter) season for years to come.
The secret here is the roasting of the butternut squash alongside some bacon, onion, bell pepper and garlic. That way, you have that smoky, garlicky-bacon goodness built right into the soup, leaving no stone unturned.
Just be sure to save some extra bacon for later (for those garnishes), taking this soup to the next level with the crumbled goat cheese and chives. It’s truly just so much coziness in a single bowl.
TIPS AND TRICKS FOR SUCCESS
- Grab pre-cut squash. To cut down on prep time even more, use pre-cut butternut squash or sweet potatoes.
- Roast the butternut squash. Roasting the butternut squash beforehand will add more rich and caramelized flavors.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Blend, baby, blend. With the help of an immersion blender or a countertop blender, the soup will yield an even creamier, smoother consistency.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of chives or some crispy bacon will certainly take your soup to the next level, adding more flavor, texture and contrast.
- Mix it up. Use sweet potato in place of butternut squash, or a blend of both.
WHAT TO SERVE WITH BUTTERNUT SQUASH SOUP
- Best Chicken Caesar Salad with Homemade Croutons
- Apple Cranberry Pecan Salad
- Winter Pear Salad
- Easy No Knead Bread
- No Knead Rosemary Bread
TOOLS FOR THIS RECIPE
Dutch oven
Immersion blender
ROASTED BUTTERNUT SQUASH AND BACON SOUP: FREQUENTLY ASKED QUESTIONS
You can substitute about 3 pounds sweet potatoes.
You can omit the bacon and substitute vegetable stock for the chicken stock.
A countertop blender (such as a Vitamix or Blendtec) or food processor should do the trick! When using a countertop blender, cool the soup slightly and blend in batches.
Toasted pumpkin seeds, fried sage leaves, sour cream (or Greek yogurt), heavy cream, or blue cheese crumbles are all great options!
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop, adding garnishes when serving.
Absolutely! Here is our favorited Instant Pot version.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Ingredients
Instructions
1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
2. Add the roasted butternut squash and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
3. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
4. Serve immediately, garnished with bacon, goat cheese and chives, if desired.
5. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
6. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
7. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
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