If you’ve been searching for that perfect cozy meal to warm your soul, look no further than Roasted Butternut Squash and Bacon Soup. This creamy, savory delight combines the natural sweetness of roasted butternut squash with the smoky, crispy goodness of bacon, creating a flavor symphony that’s both comforting and exciting. Whether you’re settling in for a relaxing dinner or entertaining guests on a chilly evening, this soup delivers rich taste and satisfying texture in every spoonful.

Why You’ll Love This Recipe

Comfort in a bowl: The soup’s velvety texture makes it a soothing, delicious choice on any cool day.
Flavor synergy: Roasting the squash brings out its sweetness, perfectly balanced by the salty, smoky bacon.
Simple and approachable: With pantry-friendly ingredients, this recipe is easy to make but feels gourmet.
Versatile meal: It works for a quick weeknight dinner or a fancy starter for guests.
Nutritious and satisfying: Packed with vitamins from the butternut squash and protein from bacon, it offers a balanced bite.

Ingredients You’ll Need

Every ingredient in this Roasted Butternut Squash and Bacon Soup is chosen for its ability to layer flavors and textures beautifully. With just a handful of essentials, you can whip up something impressive without a fuss.

Butternut squash: The star ingredient, providing natural sweetness and creamy body when roasted and pureed.
Bacon: Adds a smoky, savory crunch that complements the squash’s mellow flavor.
Onion and garlic: Classic aromatics that deepen the soup’s savory foundation.
Chicken or vegetable broth: Creates the perfect base to blend the ingredients smoothly.
Heavy cream or coconut milk: For richness and silkiness in every spoonful.
Olive oil or butter: Used for roasting and sautéing to enrich taste and texture.
Salt, pepper, and spices: Simple seasonings like thyme or nutmeg add subtle warmth without overpowering.

Variations for Roasted Butternut Squash and Bacon Soup

One of the best things about this soup is how easily you can make it your own. Feel free to experiment with different ingredients or accommodate dietary preferences for a personalized twist.

Vegetarian version: Omit the bacon and use smoked paprika or a dash of liquid smoke to keep that smoky flavor.
Spicy kick: Add a pinch of cayenne pepper or a splash of hot sauce for some heat.
Herb boost: Stir in fresh sage, rosemary, or parsley to elevate the soup’s aroma and complexity.
Dairy-free option: Swap heavy cream with coconut or almond milk to keep it creamy and remove dairy.
Add texture: Toss in roasted pumpkin seeds or croutons right before serving for extra crunch.

Why Roasted Butternut Squash and Bacon Soup Will Wow You

How to Make Roasted Butternut Squash and Bacon Soup

Step 1: Roast the Butternut Squash

Preheat your oven and toss cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast until tender and caramelized, which brings out the natural sweetness and deep flavor essential to the soup.

Step 2: Cook the Bacon

In a large pot, cook chopped bacon over medium heat until crispy. Remove the bacon and set aside on paper towels to drain excess fat, but keep the drippings—they add intense flavor.

Step 3: Sauté Aromatics

Using the bacon drippings, sauté diced onions and minced garlic until soft and translucent. This step builds the savory base of the soup with a wonderful aroma.

Step 4: Combine and Simmer

Add the roasted squash to the pot along with broth, thyme, salt, and pepper. Let everything simmer gently so the flavors meld beautifully before blending.

Step 5: Blend Until Smooth

Carefully puree the soup using an immersion blender or in batches with a countertop blender until silky smooth. Stir in cream or coconut milk and adjust seasoning to taste.

Step 6: Finish with Crispy Bacon

Return the crispy bacon bits to the soup or sprinkle them on top when serving for delightful texture contrast.

Pro Tips for Making Roasted Butternut Squash and Bacon Soup

Even roasting: Cut squash pieces uniformly for consistent cooking and caramelization.
Save bacon fat: Use bacon drippings to sauté the aromatics for maximum flavor depth.
Blend carefully: Avoid overheating when blending hot soup to prevent splatters and preserve texture.
Adjust creaminess: Add cream gradually to reach your preferred richness without overwhelming the squash flavor.
Balance salt: Taste before adding salt as bacon can be quite salty on its own.

How to Serve Roasted Butternut Squash and Bacon Soup

Garnishes

Fresh herbs like parsley or chives, a drizzle of cream, or crumbled crispy bacon make gorgeous, flavorful garnishes that delight the senses and add visual appeal.

Side Dishes

Pair the soup with crusty bread, a simple green salad, or roasted vegetables to round out your meal and keep the cozy vibe going strong.

Creative Ways to Present

Serve the soup in mini pumpkins or rustic bread bowls for an extra-special touch that will impress guests and create memorable mealtime moments.

Make Ahead and Storage

Storing Leftovers

Keep any leftover soup in an airtight container in the refrigerator for up to 3 days, making it easy to reheat and enjoy throughout the week.

Freezing

This soup freezes wonderfully—allow it to cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts to preserve the soup’s creamy texture and avoid scorching.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply omit the bacon and add smoked paprika or liquid smoke to keep the smoky flavor without meat.

Is it possible to use canned butternut squash?

Fresh roasted squash offers the best flavor and texture, but in a pinch, canned squash can be used—just be sure to adjust seasoning and texture accordingly.

What can I substitute for heavy cream?

Coconut milk or almond milk are excellent dairy-free alternatives that maintain creaminess while adding their own subtle flavors.

How spicy is Roasted Butternut Squash and Bacon Soup?

The base recipe is mild and comforting, but you can easily add spices like cayenne or chili flakes to suit your heat preferences.

Can I prepare this soup in advance for a party?

Yes, it’s a great make-ahead soup! Prepare it the day before, refrigerate overnight, and reheat just before serving for hassle-free entertaining.

Final Thoughts

There’s something truly heartwarming about a bowl of Roasted Butternut Squash and Bacon Soup. Its rich, creamy texture coupled with the perfect balance of sweet and smoky flavors makes it a standout in any season. I can’t wait for you to try this recipe and discover just how easy and satisfying homemade soup can be—prepare to wow your taste buds and your dinner guests alike!

Roasted Butternut Squash and Bacon Soup

Print Recipe

Roasted Butternut Squash and Bacon Soup is a creamy, savory dish that combines the natural sweetness of roasted butternut squash with the smoky crispness of bacon. This comforting soup offers a rich and velvety texture with layers of flavor, perfect for cozy dinners or entertaining on chilly evenings. Easy to prepare with pantry-friendly ingredients, it offers a balanced and satisfying meal that is both nutritious and indulgent.

Author: Mary
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Appetizers
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1 medium butternut squash, peeled and cubed (about 3 cups)
6 slices bacon, chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1/2 cup heavy cream or coconut milk
2 tablespoons olive oil or butter
Salt, to taste
Black pepper, to taste
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
Optional: pinch of nutmeg

Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, which enhances the squash’s natural sweetness.
Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and place it on paper towels to drain excess fat, but keep the bacon drippings in the pot for added flavor.
Sauté Aromatics: Use the bacon drippings to sauté the diced onions and minced garlic until they become soft and translucent, about 5 minutes. This forms the savory base of the soup.
Combine and Simmer: Add the roasted butternut squash to the pot along with broth, thyme, salt, pepper, and nutmeg if using. Stir everything well and let it simmer gently for 10-15 minutes to blend the flavors.
Blend Until Smooth: Carefully puree the soup with an immersion blender directly in the pot, or blend in batches using a countertop blender until silky smooth. Return soup to the pot if blended in batches. Stir in the heavy cream or coconut milk and adjust seasonings to taste.
Finish with Crispy Bacon: Stir the reserved crispy bacon bits back into the soup or sprinkle them on top when serving to add texture and smoky bite.

Notes

Cut the butternut squash into evenly sized pieces for uniform roasting and caramelization.
Save and use bacon fat for sautéing aromatics to deepen the soup’s flavor.
When blending hot soup, proceed carefully to avoid splatters and maintain smooth texture.
Add heavy cream gradually to reach your preferred level of creaminess without overpowering the squash flavor.
Taste the soup before adding salt since bacon adds natural saltiness.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 5g
Sodium: 550mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg

Keywords: butternut squash soup, bacon soup, roasted squash soup, creamy soup, fall recipes, comforting soup, gluten free soup