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Roasted Butternut Squash and Bacon Soup

Roasted Butternut Squash and Bacon Soup
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

Find it online: https://marygourmet.com/roasted-butternut-squash-and-bacon-soup/