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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.
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!
- 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
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Preheat oven to 400˚F. Line a sheet pan with foil for easy cleanup.
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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.
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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.
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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.
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You should have about 2 tablespoons of bacon grease in the pan. If there's more than that, discard anything above 2 tablespoons.
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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.
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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.
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Add half and half and stir well. Taste and add more salt, if needed and a generous grind of fresh pepper.
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Serve in pretty bowls, garnished with a spoonful of crumbled Feta cheese, a sprinkle of the reserved bacon and more fresh thyme leaves.
See Café Tips above for further instructions and more detailed tips.
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:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Suzi says
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!
Chris Scheuer says
Hi Suzi, I think it would freeze well after roasting if you were using it for soup!
Enjoy!
Michele says
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!
Chris Scheuer says
Hi Michele, once the squash is baked, it's really easy to just use a spoon and scoop it up then discard the skin.
Maryanne says
Can this soup be frozen?
Chris Scheuer says
Yes! It may separate a bit when it thaws but just whisk it as you're warming it and it will be fine!
Danielle Schultz says
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
Chris Scheuer says
Thanks for sharing your results, Danielle. Hope you're doing well!
Susan says
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. ???
Chris Scheuer says
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.
Odaayi M says
I note that it’s still listed as 9 hrs 30 minutes. Can you advise on what the actual time should/would be?
Chris Scheuer says
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!
Kathy Mayer says
Had it for the first time today at Panera and loved it! Can't wait to try this recipe. Thank you
Chris Scheuer says
It's one of my all-time favorites at Panera, Kathy!
Ann says
This delicious recipe looks very similar to the one damndelicious.net posted in 2010.
Chris Scheuer says
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.
Adina says
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.
Chris Scheuer says
Thanks Adina, what a treasure to have those dishes passed down to you!
Laura | Tutti Dolci says
I'm starting to crave cozy fall soups and this looks absolutely mouthwatering!
Denise Browning says
Elegant, flavorful, creamy, and so in season... would live to have a bowl of it for dinner.
Jennifer @ Seasons and Suppers says
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 😉
John/Kitchen Riffs says
Those are really nice bowls, and such a neat story behind them. And this soup! What gorgeous color! This is a winner -- thanks.
Chris Scheuer says
Thanks John!
Denise says
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.
Judy says
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
Chris Scheuer says
Thank you Judy, such a sweet comment! Hope you enjoy it 🙂
Victoria Schwalbe says
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.
Chris Scheuer says
Lucky you Victoria! All those squash! Hope you enjoy it 🙂
Monique says
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♥
Tricia @ Saving room for dessert says
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!
Ellen says
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!
Chris Scheuer says
Haha, you're husband is right! Hope you enjoyed it Ellen!
Marnie says
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!
Susan says
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.
Jenna says
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!
Angie@Angie's Recipes says
So delicious and comforting! I love esp. that bacon feta topping!
TheKitchenLioness says
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!
Shashi at RunninSrilankan says
These bowls are GORGEOUS and I so love your addition of bacon into an already super tasty soup!
Tina Barnsley says
Looks amazing!! Can't wait to give it a try!