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Healthy, elegant and full of flavor, this delicious Roasted Butternut Bacon Soup is perfect for lunches, casual dinners, and meals on the run! It also makes a wonderful appetizer soup!
What's not to love about a silky smooth, slightly smoky, super delicious soup that's loaded with all sorts of healthy fruit and veggies? Recently, after seeing a huge display of butternut squash (and throwing a few in my cart), ideas for this Roasted Butternut Bacon Soup started swirling around in my head...
I could hardly wait to put my ideas to work when I got home and when I served it that night for dinner with a simple green salad and a loaf of warm, crusty bread, everyone agreed it was a winner.
Even better the next day!
I've served it since as appetizer soup served in small pretty bowls and as a hearty lunch after an autumn hike. I love that it can be made a day or two in advance and just seems to get better as all the flavors have a chance to meld.
Loaded with nutritious ingredients
You might be thinking that it's not a very healthy soup since it's called Butternut Bacon Soup. Bacon tends to get a bad rap, but I think it's a fabulous ingredient (when used in moderation), that adds a super delicious layer of smokey flavor.
Plus, this Roasted Butternut Bacon Soup calls for four strips of smoky bacon and makes 8-10 servings, so divided up, that's not much bacon per serving. Plus, there's butternut squash, which is loaded with great nutrition, along with onions, bell peppers and apple. The apple adds a touch of sweetness to this wonderfully savory soup.
The easy way to cook butternut squash
The beauty of this Roasted Butternut Bacon Soup is that everything's done in one pot except roasting the squash. I love preparing squash for soup in the oven. I simply half the squash and coat the outside with a bit of oil. Into the oven it goes until it's is soft, tender and scoopable. There's no peeling or dicing involved so it's definitely a time-saver and the seeds are super easy to scoop out at this point.
Roasting also causes the squash to caramelize a bit adding another layer of delicious flavor. The final step is pureeing everything to a silky smooth texture. You can either use an immersion blender or a regular blender for this.
I love to finish this soup off with the reserved bacon, a sprinkle of Feta cheese and a few fresh thyme leaves for a "pretty as a picture" garnish!
Don't let this wonderful season pass without whipping up a batch of this fabulous, silky smooth, Roasted Butternut Bacon Soup. I think you'll agree, with the first spoonful... this is fall at its finest!
Café Tips for making this Roasted Butternut Bacon Soup
- Butternut squash is usually sold by the pound. They're very heavy and can, therefore, be quite expensive. If you happen to have an Aldi nearby, they're usually priced per unit and end up being MUCH cheaper. The squash I used could have cost as much as $4.50 if I purchased it by the pound but it was $1.89 at Aldi! (This is not a sponsored post.)
- Most squash, especially butternut is very difficult to cut as they are so hard and dense. I've found that if you place the whole squash in the microwave for 2-3 minutes, it softens enough to make cutting much easier.
- This soup makes a fairly large batch but it's delicious for lunches and quick meals on the run. I like to add a simple green salad and a loaf of crusty bread for a delicious, casual meal.
- It also freezes well. If it separates a bit as it thaws, just give it a good stir to combine everything back together.
- I love my immersion blender. It's a little kitchen workhorse for me at this time of year when I'm making lots of soups. You can blend everything right in the pot so it saves time and extra dirty dishes. I've tried different immersion blenders, some simple, some super fancy, but I really like this Cuisinart 200-Watt Immersion Blender.
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Roasted Butternut Bacon Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large butternut squash, around 3 pounds
- 4 strips thick-cut smoky bacon, cut in half lengthwise and then cut in small dice
- 1 large onion, roughly chopped
- 3 medium cloves garlic, smashed and peeled
- 1 large golden delicious apple, cored and cut into chunks - don't worry about peeling it
- 1 large yellow or orange bell pepper, coarsely chopped
- ½ teaspoon cumin
- ½ teaspoon curry powder
- ¼ teaspoon cinnamon
- 4 cups low sodium chicken broth
- 1 tablespoon fresh thyme leaves, more for garnish
- 1 teaspoon kosher salt, more to taste
- ¼ cup half and half
- freshly ground black pepper
- crumbled Feta cheese, for garnish
Instructions
- Preheat oven to 400˚F. Line a sheet pan with foil for easy cleanup.
- Place whole butternut squash in the microwave and cook on high power for 2 minutes. Remove from microwave (using a hot pad or clean kitchen towel) and place it on a large cutting board. Cut a tiny slice off the bottom end of the squash, then set it on the work surface, with the cut side down. Starting at the top, sliced it in half vertically.
- Drizzle olive oil on the prepared sheet pan. Rub the oil with your hands to coat the foil, then place halved squash on the foil (cut side down) and rub the skin all over with your oiled hands. Place pan in the oven and roast 40-45 minutes, until squash is very tender when pierced with the tip of a sharp knife. Set aside until cool enough to handle, then scoop out the seeds and discard. Scoop out the squash and set it aside.
- While the squash is roasting, cook bacon over medium heat in a medium-large dutch oven until crisp and golden brown. Remove with a slotted spoon and set aside.
- You should have about 2 tablespoons of bacon grease in the pan. If there's more than that, discard anything above 2 tablespoons.
- Continuing with medium heat, add the onions, apple, bell pepper, garlic cloves, cumin, curry and cinnamon to the bacon fat in the pot. Cook for 8-10 minutes until the veggies are softened and onions translucent.
- Add chicken stock and roasted squash. Cook, covered (with lid slightly vented) for 20 minutes or until veggies are very soft and tender. Remove from heat, add fresh thyme and puree with an immersion (stick) blender or a regular blender. If using a regular blender, allow the soup to cool for a while before blending to prevent a messy explosion (caused by steam building up in the blender container). Also, if using a regular blender, leave the center cap off but cover the opening with a small kitchen funnel or a clean kitchen towel while blending.
- Add half and half and stir well. Taste and add more salt, if needed and a generous grind of fresh pepper.
- Serve in pretty bowls, garnished with a spoonful of crumbled Feta cheese, a sprinkle of the reserved bacon and more fresh thyme leaves.
Notes
Nutrition
Thought for the day:
The Lord is a refuge for the oppressed,
a stronghold in times of trouble.
Those who know your name trust in you,
for you, Lord, have never forsaken those who seek you.
Psalm 9:9-10
What we're listening to for inspiration:
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I've made this recipe a couple of time and shared it as well with friends.
My hubby has always proclaimed not to like cumin or curry, so I just don't tell him it's in the recipe. I use a granny smith apple. The peel really does disappear!
It does freeze well, but best to let it defrost in the refrigerator.
One of my favorite soups. Thank you for sharing.
Thank you for the review, Karen! So glad you enjoyed this!
love, love, love this soup! I do make it for my son, who eats vegan, and substitute a vegetable type soy sauce for the bacon. Turns out excellent also.
Awesome! Thanks for letting us know, Linna, I know others will find that helpful.
Hi Chris, I love all your recipes (and I've made many) but today I'm trying this soup. I have cubed butternut squash and I'm wondering how long I have to roast the squash, seeing that it's already cubed. Many thanks.
Hi Debbie, just toss the squash with some olive oil and roast until it’s tender and stating to caramelize about. About20-26 minutes at 400F. Stir it a few times to redistribute and prevent burning.
Delish!! Another keeper for my rotation. The bacon and feta add that extra saltiness and works really well. Thanks for the recipe!
Hi Chris,
Thanks for the recipe for the squash soup. However...are you able to give an approximate number in cups of how much squash 3 lbs. is. It helps with either fresh and especially when using frozen squash. Thanking you, Vivian
Hi Vivian, good question! A three-pound squash will yield 4-4½ cups of cubed squash.
I just cannot work out what the 1/4 Cup, half and half means. Could you please tell me. Thank You.
Hi Mary, half and half is an American product that is half milk and half cream. You could just substitute cream. Hope that helps!
The Roasted Butternut and Bacon Soup sounds delicious and I will be making. My question is, I have two small homegrown pumpkins that need to be used, could I substitute these for the butternut squash?
Hi Chris, If I wanted to use pre-cut butternut from the grocery store, or frozen, would you still use 3 lbs, or maybe reduce the amount? Don't if you could approximate the amount you need in cups? Can't wait to try this!
Hi DC, I would use about 2½ pounds of pre-cut squash. Hope you enjoy it!
Hi Chris,
I made this soup yesterday and it was just delicious - and you're right, it does get more flavorful as it "ages". (I liked it so much that I had a small serving with breakfast this morning.) When I made it, I only had a sweet red pepper on hand, so I used that - it was wonderful.
Thanks again for all the great recipes you share with all of us on your blog - it's sincerely appreciated.
Haha, you sound like me, Carolyn, soup for breakfast! Thanks for taking the time to share your results! ❤️ Chris
Yay! I’m so glad you loved this soup, Carolyn! Thank you so much for sharing your results!!
Hi Scott and Chris! Happy, happy Fall! Happy sweater weather too!
Boy oh boy, this soup is awesomeness in a bowl! Just perfect for this chilly season. I made this yesterday for us and it was just the right thickness for a thick slice of crusty bread and butter, let alone the absolute delicious flavor. I wasn’t sure about how cinnamon and cumin would work but it was a perfect balance to make this soup have that “zing” that gave this some major respect.
Once again, thank you for another out-of-the-ballpark homerun recipe.......you two are the best!
Such a delicious way to celebrate the fall weather that finally arrived today! Yum!
I could eat butternut squash everyday so I know this soup would be a favorite. That color and texture - amazing! Pinned
I have used frozen butternut squash cubes in a bag in pumpkin soup. Works great instead of fresh.
Hi Chris, I really enjoy your recipes and I love the picture of you with your hubby! I want to try this soup tonight for dinner. I have the butternut squash but I also have a delicata, both from our garden, to use up as well. What do you think about mixing the two squashes in the same soup? I will value your advice. Thank you!
Hi Dawn, thanks so much for your kind and encouraging words.
I think it would be delicious to combine the two squashes! Let us know how you like it!
This recipe looks amazing! I have a big bag of frozen butternut squash cubes from Costco calling me from the freezer and I know just what I am going to make with it. Many thanks for all your wonderful articles and recipes!
Alright! Enjoy it, Jan!
I can’ t wait to try this recipe! We have a bumper crop of butternut squash growing in our garden this year.
Do you think the squash would freeze well immediately after roasting? I plan to make this soup frequently during the colder months.
Thanks for all your delicious recipes!
Hi Suzi, I think it would freeze well after roasting if you were using it for soup!
Enjoy!
Any tips on scooping out the squash from its skin? Do you peel it or just use a spoon to get it out nicely? Thanks!
Hi Michele, once the squash is baked, it's really easy to just use a spoon and scoop it up then discard the skin.
Can this soup be frozen?
Yes! It may separate a bit when it thaws but just whisk it as you're warming it and it will be fine!
Dear Chris
I made this soup the other night and what to thank you for the recipe it was so easy to prepare and very flavorful. We thoroughly enjoyed it. I made this along with the buttermilk farmhouse cake with pecan topping made for a lovely meal. Thanks again
Danielle
Thanks for sharing your results, Danielle. Hope you're doing well!
Only a year late, but I was searching for a butternut squash recipe and you were the first place I looked. I am a little baffled by the cooking time being 9 hours and 30 minutes. I kept reading to see if you put it in a crockpot, but did not find those directions. ???
Hi Susan, ignore that. We went to a new recipe plugin this fall and we have to go into each of our 900 recipes and individually change the time. It's taking a while to do that.
I note that it’s still listed as 9 hrs 30 minutes. Can you advise on what the actual time should/would be?
Hi Odaayi, sorry about that. A few months ago, we switched to a new recipe plugin. It messed up all of the times in our recipes. We've been slowly going back and correcting the times but with over 1,000 recipes it's taking awhile. I will go in and correct this one right now. Thanks!
Had it for the first time today at Panera and loved it! Can't wait to try this recipe. Thank you
It's one of my all-time favorites at Panera, Kathy!
This delicious recipe looks very similar to the one damndelicious.net posted in 2010.
Thanks Ann. I just googled that soup and it looks delicious! . If you take a peek at the ingredients and technique though, you'll find them to be quite different. That's what I love about recipes, they can have a few of the same ingredients and yet have totally unique results.
Gorgeous bowls, The soup looks amazing in them. I would have taken them myself without hesitation. I did the same with my husband's grandmother old dishes and glasses and table cloths when she moved out, she was really happy that those things will not end up in the trash, and I just love them all, so much more beautiful and better quality than what I could buy today. And I was thinking exactly the same about Aldi and butternut squash on Tuesday. I got 2 large ones for 0.88 cent per kilo, while in any other shop I would pay about 1.99 per kilo.
Thanks Adina, what a treasure to have those dishes passed down to you!
I'm starting to crave cozy fall soups and this looks absolutely mouthwatering!
Elegant, flavorful, creamy, and so in season... would live to have a bowl of it for dinner.
Both your soup and your new bowls are absolutely gorgeous! Nothing like a butternut squash soup this time of year. And good advice about the cost of butternut. I've been bitten a few times with finding I'd placed over $10 worth of squash in my cart 😉
Those are really nice bowls, and such a neat story behind them. And this soup! What gorgeous color! This is a winner -- thanks.
Thanks John!
The bowls are lovely and the soup looks delicious. I won a contest a few years ago with a similar soup I'd created...Butternut Shrimp Bisque! The shrimp are a great addition if you want something heartier, more of a main course.
Chris, I have been viewing your blog for sometime now and trying your recipes. Everything I have made has been delish! I love butternut squash soup and I know your recipe will not disappoint! It looks delightful in those marvelous white vintage bowls....love them! Thank you for sharing your great recipes.
Blessings,
Judy
Thank you Judy, such a sweet comment! Hope you enjoy it 🙂
Excited to try this soup. I'm always looking for new recipes for butternut squash. We grow them and have crates of them. Luckily they keep for months. We ate the last of last summer's bounty in April. All other recipes using squash would be very welcome.
Lucky you Victoria! All those squash! Hope you enjoy it 🙂
I cannot believe you are so blessed to still have Scott's parents..when mine have been gone for over 40 yrs:(
We need their secrets:)
Jacques and I went a Mtl market today and I came home w/ a pumpkin..butternut and acorn squash because we love roasted butternut squash risotto and soup..so I will be following in your footsteps..le bacon:)
Love the bowls♥
That is a lovely story about where the bowls came from and so sweet your MIL shared them with you. Gifting special things to people that will love them is such fun! Love the soup too - and yes on the bacon! Butternut squash rules!
This looks great, and I started making it as soon as I read it. It smells really good, but with bacon, "how bad can it be?" as my hubby always says. I am using frozen butternut squash cut in cubes because that is what I had on hand. I had lost my recipe, and this one looks very close. Thanks for sharing this today!
Haha, you're husband is right! Hope you enjoyed it Ellen!
When do you add the apple? I'm assuming you throw it in the bacon fat with the onions & peppers... It looks delicious and I LOVE those sweet white bowls. What a treasure!
I've made butternut squash soup with apple and can attest to how delicious it is! What a wonderful story of those charming white bowls. You must LOVE them! I know I would.
Wonderful story Chris, and the soup sounds perfect. I'm with you on the bacon, you can get a lot of flavor with just a slice, and be on the healthy side too!
So delicious and comforting! I love esp. that bacon feta topping!
Dear Chris, a velvety, delicious fall soup - what a fabulous recipe, elegant soup bowls and picture perfect presentation! Butternut squash must be one of my favorite fall veggies! I am smitten!
These bowls are GORGEOUS and I so love your addition of bacon into an already super tasty soup!
Looks amazing!! Can't wait to give it a try!