Butternut Squash Soup with Bacon
You know what makes me happy on cold days? This butternut squash soup with bacon! I love how the sweet squash mixes with crispy bacon bits. It’s like a warm hug in a bowl. My family asks for this soup every fall.
The roasted veggies make it taste so much better than store-bought soup. Trust me, once you try this butternut squash soup with bacon, you’ll never want anything else when it’s chilly outside.
Why You’ll Love Butternut Squash Soup
This soup makes me smile every time I make it because it’s just so cozy and delicious.
- Make It Ahead: Cook a big pot on Sunday and eat it all week long.
- Bacon Makes Everything Better: Those crispy bits add the perfect salty crunch to every spoonful.
- Good For You: Your body gets vitamins and fiber from all the roasted veggies.
- Two Ways to Cook: Use your oven or air fryer – whatever works for you.
- Silky Smooth: The texture feels like velvet but with fun bacon pieces throughout.
- Everyone Loves It: My picky kids and grown-up friends all ask for seconds.
When you want more cozy squash soup recipes for fall, check out my Instant Pot Butternut Squash Soup or Vegan Butternut Squash Soup – both are absolute winners!
Ingredients You’ll Need
I keep these items on my shopping list because I make this soup so often – check my recipe card for exact amounts.
- Butternut Squash: Fresh cubes that turn sweet and creamy when you roast them until soft.
- Bacon: Thick strips that get super crispy and add smoky goodness to each bite.
- White Onion: Big chunks that caramelize beautifully and make the soup taste rich.
- Garlic Cloves: I roast these whole so they get mellow and sweet instead of sharp.
- Green Apple: This adds a tiny bit of tartness that balances the bacon perfectly.
- Fresh Ginger: Just a little bit gives the soup warm, cozy fall vibes.
- Chicken Broth: The liquid base that brings everything together into soup heaven.
- Olive Oil: You need this to make the veggies get golden and caramelized.
- Salt and Pepper: Season everything just right so each spoonful tastes amazing.
How to Make Butternut Squash Soup with Bacon
I start with the bacon because that smoky flavor makes everything taste better – TRUST ME on this!
Step 1: Cook the Bacon
Fry bacon strips in your Dutch oven over medium heat until they’re nice and crispy, about 8-10 minutes. Take them out, but leave 2 tablespoons of that yummy bacon fat.
Step 2: Prep Your Veggies
Preheat your oven to 400°F. Toss 3 cups cubed butternut squash, 1 diced onion, 4 garlic cloves, and 1 sliced apple with olive oil, salt, and pepper.
Step 3: Roast Until Golden
Bake everything for 30-40 minutes until the squash feels soft when you poke it. You want those edges golden brown because that’s where all the flavor magic happens.
Step 4: Prepare Garlic
Squeeze the roasted garlic right out of the skins. It’ll be soft and sweet – not sharp like raw garlic. This step makes such a difference in taste.
Step 5: Blend It Up
Put your roasted veggies in the Dutch oven with 4 cups chicken broth and 1 teaspoon fresh ginger. Blend with your immersion blender until it’s completely smooth and creamy.
Step 6: Serve and Enjoy
Taste your soup and add more salt and pepper if needed. Pour into bowls and top with your crispy bacon, sour cream, and pumpkin seeds for the perfect finish!
Tips for the Best Butternut Squash Soup
I’ve made this soup countless times, so here’s what I learned along the way.
- Cut Everything the Same Size: Your squash pieces cook evenly when they’re all similar sizes
- Roasting is Key: Don’t skip this step – it makes the soup taste amazing instead of bland.
- Keep That Bacon Fat: Use it to cook your veggies for extra smoky flavor.
- Be Careful Blending: Hot soup can splash, so hold that lid tight and use a towel.
- Make It Smooth: Run it through a strainer if you want restaurant-quality texture.
- Adjust as You Go: Add more broth if it’s too thick or simmer longer if it’s too thin.
Variations and Substitutions
You can change this soup to fit what you have at home or what you like to eat.
- Skip the Meat: Use veggie broth instead of chicken broth and leave out the bacon completely.
- Make It Creamy: Stir in coconut milk or cashew cream if you want it extra rich.
- Add Some Heat: A pinch of cayenne pepper warms you up from the inside out.
- Go Sweeter: Drizzle in maple syrup or honey to make it taste like a fall dessert.
- Try Fresh Herbs: Thyme or sage tastes wonderful with the autumn flavors here.
- Use Turkey Bacon: This gives you a smoky flavor with less fat than regular bacon.
Make-Ahead and Storage Tips
This soup gets even better after sitting overnight! Let it cool down completely before you put it in containers. Keep it in your fridge for four days or freeze it for three months.
When you reheat it, do it slowly on the stove and add extra broth if it gets too thick. I like to keep the bacon separate and add it right before eating so it stays crispy.
Recipe FAQs
Can I use frozen squash instead of fresh?
Yes! Frozen cubes work great and save you time peeling and cutting the fresh squash.
How do I make this soup completely vegetarian?
Swap chicken broth for veggie broth and skip the bacon – use olive oil for roasting.
What’s the best way to cut butternut squash safely?
Cut off both ends first, peel it, then slice and cube with a really sharp knife.
Can I make this soup in a slow cooker?
Sure can! Put everything except bacon in your slow cooker and cook on low for 6 hours.
Can I substitute the apple in this recipe?
Pears work really well, too, or just leave them out if you want more savory flavors.
How long does butternut squash soup last?
It keeps for four days in the fridge and three months if you freeze it properly.
I don’t have an immersion blender…Can I use a regular one?
Yes! Let the soup cool for 10 minutes first. Blend in small batches, filling the blender only halfway. Hold the lid tight with a towel. Pour back into the pot and reheat gently.
What to serve with butternut squash soup?
I love crusty bread, grilled cheese sandwiches, or a simple green salad – YUM!
Butternut Squash Soup with Bacon
Ingredients
- 3 cups butternut squash cubed
- 6 strips thick-cut bacon
- 1 medium white onion diced
- 4 cloves fresh garlic
- 1 medium green apple sliced
- 1 teaspoon fresh ginger minced
- 4 cups low-sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons sour cream for serving
- 2 tablespoons pumpkin seeds for garnish
Instructions
- Cook your bacon: Heat your Dutch oven over medium heat and cook bacon strips until crispy, about 8-10 minutes, then take them out and set aside.
- Get veggies ready: Heat oven to 400°F and toss cubed butternut squash with diced onion, garlic cloves, and olive oil on your baking sheet.
- Roast them good: Bake for 30-40 minutes until the squash feels soft when you poke it and the edges look golden brown.
- Squeeze out garlic: Gently push roasted garlic cloves out of their skins and add them to your Dutch oven with the other roasted veggies.
- Add the liquid: Pour chicken broth and minced ginger into the pot with all your roasted vegetables.
- Blend until smooth: Use your stick blender to make everything completely smooth and creamy – no lumps allowed in this soup!
- Season and serve: Add salt and pepper to taste, then pour into bowls and top with crumbled bacon and sour cream – ENJOY!!!
Notes
- Buy pre-cut butternut squash from the store if you’re short on time or energy.
- Don’t skip roasting the garlic – it makes the soup taste so much better than raw garlic.
- Make the soup thinner with more broth or thicker by simmering it longer without a lid.
- Cook bacon ahead of time and keep it separate so it stays crispy until you serve.
- This soup freezes really well for up to three months if you store it properly.
