Roasted Butternut Squash Soup with Bacon Recipe
Get your spoon ready. This Roasted Butternut Squash Soup with Bacon is velvety, full of flavor, and surprisingly easy to make—plus, the bacon topping takes it over the top.
Servings: 4 servings
Calories: 398kcal
Equipment
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 teaspoon 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 tablespoon 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 the oven to 425 degrees Fahrenheit (218 degrees Celsius). 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 the slices of bacon on top and brush each side with the mixture. Reduce the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius) and bake until crisp and golden 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, and 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 so much flavor and really brings the whole soup together.
-You can absolutely double the recipe and snack on the leftovers later!
STORE Butternut Squash Soup in an airtight container or zip-top bag in the fridge for 3–5 days. Let the soup cool completely before storing. For longer storage, FREEZE in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge or place the container in a bowl of warm water to help it along. REHEAT on the stovetop over medium-low heat, or use the microwave for individual portions, stirring occasionally until warmed through.
Nutrition
Serving: 4serving | Calories: 398kcal | Carbohydrates: 19g | Protein: 10g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 1041mg | Potassium: 383mg | Fiber: 1g | Sugar: 13g | Vitamin A: 637IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
