Butternut Squash Soup with Bacon

5 from 8 votes

Butternut Squash Soup with Bacon

Butternut Squash Soup with Bacon is a wonderful autumn soup and is so comforting on cool days. The amazing flavor comes from roasting the butternut squash in the oven and using bacon!

Course Soup

Cuisine American

Keyword butternut squash soup, butternut squash soup with bacon

Prep Time 30

Cook Time 25

Total Time 55

Servings medium bowls

Calories 332kcal

Author Sue Ringsdorf

Ingredients

For the squash:

1 large butternut squash - peeled, cubed, & seeds removed
3 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste

For veggies:

6 slices bacon - chopped
1 medium onion - chopped
4 large carrots - peeled and cubed
3 stalks celery - diced
3 cloves garlic - minced
1/4 teaspoon cayenne pepper - use more if you are going for extra spicy
1/4 teaspoon ground cinnamon

Other:

4 cups chicken broth
1/2 cup half and half
extra half and half and black pepper - to serve

Instructions

Preheat oven to 400 degrees. Prepare two baking sheets with parchment paper.
Peel and chop the butternut squash, removing the seeds. Place on baking sheets and drizzle with olive oil, salt, and pepper. Bake until fork tender, approximately 30 minutes. Set aside.
1 large butternut squash, 3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Dice bacon and fry in medium stock pan, until crisp. Remove bacon, and either use the bacon grease or olive oil. Add the onions, carrots, and celery, and sauté until slightly softened, approximately 6-7 minutes.
6 slices bacon, 1 medium onion, 4 large carrots, 3 stalks celery
Add garlic and seasonings (salt, pepper, cayenne pepper, and cinnamon) and stir for another 30 seconds or so.
3 cloves garlic, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground cinnamon
Add the chicken broth and bring to a boil. Then reduce heat to a simmer and add the roasted squash, cooking about 10 more minutes, or until the veggies are tender.
4 cups chicken broth
Remove the stockpot from the heat, and use an immersion blender (or pour into a blender) to puree until mostly smooth. It's ok to have a few small chunks remaining.
Place the pot back on the stove and add the half and half and most of the bacon - cook until heated through. You'll need to use a low temp here and stir constantly (to avoid the pureed soup from splatting).
1/2 cup half and half
To serve, add the soup to individual bowls Top with some reserved squash and bacon - and another swirl of half and half.
extra half and half and black pepper

Notes

Adding just a little bit of cinnamon and cayenne to this soup adds a lot of flavor. Be careful when measuring.

Nutrition