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

4.8 from 37 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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115 Comments

  1. 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!!

  2. 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!

  3. 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!

  4. 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…! :)

  5. *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! :)

  6. Thank you for this recipe! I’ve made it twice now and its incredible — perfect for a busy work week. I added raw chopped pecans to the bacon garnish to help spread it out a bit further and it was delish. :)

  7. Made this soup tonight for a “not-so-sure-what-she’s-getting-me-into” boyfriend. Needless to say, there won’t be any to freeze; there’s probably two bowls left. Winner winner, butternut squash dinner! Yum! Thank you!

  8. Made this last night and it was ridiculously flipping amazing. There’s leftovers in the fridge, but that’s only because there’s just 2 of us and I didn’t think it would be a wise idea to eat the entire batch of soup in one go. LOL.

    That said, when it came time to “simmer” for the final step, the soup was so thick that even on the lowest setting, air built up and soup bubbles formed and popped (because it was too thick to really simmer properly)… and a schlop of soup landed on my finger and gave me a pretty bad burn (it’s blistered up this morning, eeew!). But seriously… WORTH IT.

    I’d just suggest that if someone makes it and it’s quite thick, to have a care in that final step just in case!!!

    (And if you don’t make this recipe, OH MAN, you’re missing out!!!)

      1. No worries, it was honestly worth it. :)

        We ate the leftovers last night and as weird as it sounds, I think it almost tasted better on day 2!!!

  9. Ok, this is fantastic. I just finished making it to have ready for dinner tonight. Absolutely delicious. I roasted the seeds with some kosher salt to have as a garnish in addition to the bacon. Can’t wait to dig in! This is definitely going into my weekly rotation. :-D

  10. OMG i think i love you! lol new to your site and in love with everything about it! awesome stuff keep it up! btw, my 2 year old calls bacon “num num” her two favourite things are bacon and butternut squash so ill think this will be a new staple in our lives! Thank you so much!

  11. So, I have been cooking so many different variants of Butternut squash soup! Ones with sweet potato, without, ones with coconut, without, the list goes on.
    Then, BAM, I stumble across this sweet little creation. May I just say it is amazing! Slightly more time consuming then my other variants but it is so worth the effort!
    Everyone, make this soup.
    Do it now, you will not regret it!

  12. My mom and I wanted to try this, but unfortunately she is allergic to coconut. Would this still work even without the coconut ingredients?

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