Butternut Squash Soup with Bacon
This creamy butternut squash soup with bacon combines roasted vegetables with crispy bacon for the ultimate autumn comfort food that's both healthy and satisfying.
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.