Roasted Butternut Squash Soup with Maple Candied Bacon
Prep time
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This silky roasted butternut squash soup with maple candied bacon is perfect for fall! It's warm, cozy and bursting with flavor!
Yield: 4-6 servings
  • 1 (3-4 lb.) butternut squash, halved, roasted and diced into 1″ chunks
  • ½ of a medium yellow onion, diced
  • 3 cloves garlic
  • 2 tbsp. olive oil
  • ¼ tsp. paprika
  • ¼ tsp. cayenne pepper
  • ½ tsp. ground black (or white) pepper
  • 1 tsp. salt
  • ½ apple (any sweet variety), grated
  • 4 c. low-sodium chicken broth
  • ¼ tsp. fresh ginger, minced
  • ¼ tsp. fresh thyme
  • Candied Bacon:
  • 6 strips bacon
  • 1 tsp. Dijon mustard
  • 1 tbsp. pure maple syrup
  • 2 tbsp. brown sugar
  • ¼ tsp. salt
  • ⅛ tsp. cayenne pepper
  • Whipped Cream:
  • ½ c. heavy whipping cream, whipped for 2-3 minutes or until stiff peaks form
  1. Preheat oven to 425 degrees. On a sheet pan lined with parchment paper or a baking mat, toss the
  2. cubed butternut squash, diced onion and garlic in the olive oil, paprika, cayenne, pepper, and salt. Place in the oven and roast until the squash is tender, about 20-25 minutes.
  3. Meanwhile, to make the candied bacon, line a baking sheet with aluminum foil and top with a wire rack. In a small mixing bowl whisk together the syrup, brown sugar, mustard, salt, and cayenne pepper. Place slices of bacon on top and brush each side with the mixture. Reduce oven temperature to 350 degrees and bake until crisp and brown (but not burnt), about 30 minutes. Remove from the oven and allow to cool for 5 minutes before removing from the wire rack. Chop into chunks, set aside.
  4. In a large dutch oven or stock pot over medium heat add the apple and chicken broth. Bring to a simmer, then add the roasted vegetables along with the ginger and thyme. Cook for 10-15 minutes, then remove from the heat and immersion blend until silky smooth (use a blender and do it in 2-3 batches). Garnish with chopped candied bacon and a dollop of whipped cream.
-Don't skip the candied bacon! It adds a ton of flavor to this soup and really balances everything out... I promise it's worth it. P.S. you can totally double the recipe and snack on the leftovers!

Recipe source: Life Made Simple
Recipe by Life Made Simple at