Bacon Butternut Squash Soup

If I haven’t told you, or you haven’t figured it out, FALL IS IN THE AIR.  I am so happy and so is my electric bill.  Although I am pretty sure my roomate may not be when I leave all the windows open, the house fan on, and we wake up to a beautiful and comfortable 58 degrees in my house.  I think that is completely acceptable though because if I could, I would live in sweatpants and hoodies.  Those are the two most important advances in fashion in the history of man kind.  Better than shoes, suits, hats, gloves or anything else you name.  The existence alone of hoodies made my life significantly better and brought way more joy to my life; so for that reason, they win.  And sweatpants, not the creepy gym teacher kind, but the comfortable, baggy, and non creepy kind are just too good to even have an accurate adjective to describe them.  So for that reason, I won’t try.

BaconButternutsquashsoup

Now if you are still reading, you may be completely confused as to why I was talking about sweatpants and hoodies.  In my head, there is definitely a path to where I will connect it with this recipe, but my ADD might take over way before then.  Anyways, I think my train of thought was something along the lines of it was freezing in my house, I was comfortably being  a scrub lounging around and I wanted something warm and hearty to fill me up after I drank my amazing Spiced Apple Wassail With that being said, I went to my refrigerator to peek what I had, and then it hit me.  I had the worlds most important ingredient,BACON, turned around a saw a butternut squash and proceeded to steal an apple from my roomate to make this happen.  Then it happened and voila.

BaconButternutsquashsoup

I think I did it.  First paragraph was about hoodies and sweatpants, second was about the recipe, and this one is me tying it together.  Woot woot I completed a thought without leaving you hanging.  I would reach back and pat myself on the back, but it hurts too much after I got the whole thing tattooed the other day.  It looks pretty sick though, let me know if you want to see a picture and I will post one up.  I lost my thoughts again because in case you didn’t realize, tattooes have nothing to do this this recipe but I am going to save it right here.  It is also a genius idea.  I think that it should be fall year round so I can have an excuse to wear sweats non stop and eat warm foods loaded with bacon.  We should make that happen or I should move to a mountain.  Neither are going to happen so I will just keep cranking my air conditioning down and pretending it’s fall outside.  With that being said, I have killed enough of your brain cells this morning so enjoy.

Baconbutternutsquashsoup

4.7 from 41 reviews
Bacon Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Instructions
  1. Preheat your oven to 350 Degrees Fahrenheit
  2. Toss squash and carrots with coconut oil
  3. Arrange in a baking dish and roast uncovered for 35 minutes or until tender
  4. In a large stock pot or dutch oven over medium heat, cook bacon until crisp Remove bacon with a slotted spoon and set aside for the soup garnish
  5. Add the onion and apple to the dutch oven or stock pot and sauté in bacon fat over medium heat until tender, about 5 minutes
  6. Add the roasted butternut squash, carrots, chicken broth, and coconut milk to dutch oven or stock pot and bring to a boil stirring often
  7. Remove from heat
  8. Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth
  9. Return to dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg
  10. Serve soup in large bowls garnished with bacon or you can freeze and save for later. I have frozen mine up to 2 months
Notes
**The seasonings are highly dependent on the size of your squash. My squash was huge, at least 2-3 lbs so add your seasonings in batches and taste test along the way so you don't overpower the soup.

 

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125 Comments

  1. I followed the advice of many commenters and used only a smidgeon of cinnamon and nutmeg. Next time I will omit these completely, as the apple makes it sweet already. I added a bit of cayenne, put a handful of spinach in the bottom of the bowl ( covered with a plate for a couple of minutes and it cooked from the heat of the soup) and garnished with bacon and scallions. The added savory flavors helped tone the sweetness down and created the perfect combo of flavors. YUM! This would be delicious with pork chops instead of the traditional apple sauce. Thanks!

    (My carrots did take a tad longer to roast than the squash, but I usually throw them in to roast about 5-10 minutes before the squash)

  2. Thanks for this! Always looking for great soup recipes, and this is a keeper. I make it almost every week and freeze it for lunch or whenever I feel hungry…though I do omit the nutmeg and cinnamon (tastes just great without it!)

  3. I made this soup for dinner. It was absolutely delicious and I will definitely make it again. I did reduce the spices a little and I stirred in some kale at the end. It was incredible!! Thank you!

  4. Just made it. Thanksgiving side. Had to sub some sweet potato as I didn’t have enough squash (I can get it already cubed!) Wish I would have used the Granny Smith I had but went with a Fugi. Going to thin it out with a little apple juice I think. Don’t want to use more chicken stock – I had to add quite a bit. It’s delicious though!

  5. Did not test my carrots after roasting for 35 minutes, which was a mistake. I think for most carrots, the roasting time should be increased to an hour (even if they are cut into fairly small chunks). Fought with that pot of soup for an hour, alternately trying to cook the carrot pieces and shred them sufficiently with the immersion blender. Finally got it basically cooked. I agree with the comments about the spices being overwhelming, too. I would reduce both cinnamon and nutmeg to 1/2 tablespoon. Or instead add just 1 tablespoon of garam masala or curry powder. I thought it approached a curry flavor, but missing the cumin. My soup turned brown after adding the spices, which was disappointing. Also agree about not being able to taste the veggies.

  6. This soup was great! I did not blend the soup after cooking, as I do not have an hand held blender, but it was still great! Did not add in the cinnamon or nutmeg, but just salt and pepper. Will definitely make this again!

  7. This recipe is great. I made it exactly how it is stated. I think next time, though, I will reduce the amount of cinnamon and nutmeg. I think if your spices are fresh, you’ll find that the taste is a little overwhelming and you can’t taste the flavor of the butternut squash itself. I will definitely be making this again using 1/2 tbsp cinnamon and 1/2 tbsp nutmeg. It’s a keeper.

  8. George, this recipe is amazing!! I’ve never cooked or tasted butternut squash and was delighted by it. I actually didn’t use the bacon for garnish but blended it in with the soup and it was so good! I will be making this in the future! What are the nutritional facts on this? Like how many calories and such? Do you keep track of that?
    Thanks again for the recipe!! Really in love with it!!

  9. Ok, how in the world did you cut, peel, and chop a 2-3 lb butternut squash, as well as prepping all the other ingredients, in 15 minutes? I must be using the wrong knife…so do you have any tips for peeling & chopping a raw b-nut squash?

    Thanks!

  10. What kind of apple did you use? It looks kind of like a granny smith in the picture, often use these for baking, but wondering if a sweeter apple would add a different taste?
    Also, I have a HUGE organic butternut squash, how do you go about peeling it before baking it? I’ve always roasted squash by halving it and cooking in a baking dish filled about an inch of water and covered in foil. Super excited to try this!

  11. Oh I should say, I used beef broth because I had some good stuff in the fridge. I’m not sure if that added to the depth of flavour, but yum…! :)

  12. *Whimper*
    Oh my goodness… this is heaven in a bowl. I pureed the bacon in with the soup, and used apple instead of pear. Didn’t have coconut milk, used a bit of heavy cream. It was sweet, it was smoky, it was SO GOOD. This is going into the regular rotation!
    Thanks again! :)

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