Roasted Butternut Squash Soup

This roasted butternut squash soup is crazy flavorful! It’s silky smooth and topped with a dollop of whipped cream and chunks of candied bacon. Fall has never tasted so good!

I love cooking with squash during the autumn months when it’s in season. This is one of my favorite ways to use up butternut squash, along with Butternut Squash Bisque and Butternut Squash Quinoa Chili.

 

Roasted Butternut Squash Soup in a white soup bowl

Flavorful, Sweet & Savory Soup

Guys, it’s been a while since I’ve made butternut squash soup. There’s definitely a reason behind that too. Like I’ve mentioned before, my husband isn’t a huge fan of pumpkin or squash, so I have to get really tricky or inventive when I cook with it. It’s got to be really flavorful and tender. That’s where those gorgeous little gold nuggets below come in.

To enhance the flavor of the squash, I roasted it in the oven along with some onions and garlic. If that didn’t give it an amazing flavor already, I threw in just a bit of apple for a hint of sweetness, and topped it all off with some crispy bacon brushed with the most amazing maple-Dijon glaze.

My husband loved it! We both licked our bowls clean. It’s got the perfect balance of earthy, sweet and salty. If you’re on the hunt for a cozy, flavorful soup, I hope you’ll give this one a try! 

Roasted Butternut Squash on a sheet pan with onion and garlic

Tips for Cooking with Butternut Squash

The main things you want to look for when picking out a good squash are:

  • deep beige color with no green spots
  • skin should be hard and not glossy
  • no deep cuts or bruises (a bit of scratching on the surface is normal)
  • no punctures
  • a firm stem (it will keep longer with the stem intact)

You might be wondering how to peel and dice your butternut squash before roasting. Here are some step-by-step tips to get you there:

  1. Rinse the squash before getting started to get rid of any unwanted dirt. If the squash is especially tough or you don’t have a sharp cutting knife, you can soften it by microwaving for 2 minutes.
  2. Cut the top (near the stem) and bottom off of the squash. Use a vegetable peeler to peel the skin off. Then, cut the squash in half where the thin top half and thick bottom half meet. Cut each half lengthwise.
  3. Use a spoon to scoop out the seeds.
  4. Cut all the sections into 1″ thick slices, and then dice those sections to make cubes.

Butternut Squash Soup Recipe in a white soup bowl

How to Make Butternut Squash Soup

Once your squash is all diced up, it’s time to roast!

PREP. Preheat oven to 425 degrees and line a sheet pan with parchment paper or a baking mat.

ROAST. On your prepared sheet pan, toss the 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.

BACON. 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.

COOK. 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.

BLEND & SERVE. Use an immersion blender to blend until silky smooth (or you can use a regular blender and do it in 2-3 batches). Scoop into bowls and garnish with chopped candied bacon and a dollop of whipped cream before serving.

Roasted Butternut Squash Soup with bacon and sour cream

Storage Tips

This soup is just as tasty (if not tastier!) the next day once all the flavors have had a chance to really meld together. Store leftovers (once soup has completely cooled) in an airtight storage container or ziploc bag for 3-5 days in the fridge or 3 months in the freezer.

Reheat large portions on the stovetop on medium-low heat until heated through. Or, heat individual portions in the microwave. If your soup is frozen, thaw in the fridge overnight, or place container in the sink filled with warm water to thaw before reheating.

For more delicious fall soups, check out:

 

Roasted Butternut Squash Soup with Candied Bacon

Roasted Butternut Squash Soup Recipe

This silky roasted butternut squash soup with maple candied bacon is perfect for fall! It's warm, cozy and bursting with flavor!
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Course: Soup
Cuisine: American
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 4 servings
Calories: 400kcal
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Ingredients

  • 1 (3-4 lbs) butternut squash - halved, roasted, diced into 1 inch chunks
  • 1/2 medium yellow onion - diced
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1/2 apple - (any sweet variety), grated
  • 4 cup low-sodium chicken broth
  • 1/4 tsp fresh ginger - minced
  • 1/4 tsp fresh thyme
Candied Bacon
  • 6 strips bacon
  • 1 tsp dijon mustard
  • 1 tbsp pure maple syrup
  • 2 tbsp brown sugar
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
Whipped Cream
  • 1/2 cup heavy whipping cream - whipped for 2-3 minutes (until stiff peaks form)

Instructions

  • Preheat oven to 425 degrees. On a sheet pan lined with parchment paper or a baking mat, toss the 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.
  • 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.
  • 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.

Notes

  • 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!

Nutrition

Serving: 4g | Calories: 400kcal | Carbohydrates: 19g | Protein: 10g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 1045mg | Potassium: 355mg | Fiber: 1g | Sugar: 12g | Vitamin A: 605IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg