Roasted Butternut Squash and Bacon Soup: Smoky Autumn Perfection
Imagine creamy butternut squash soup elevated with crispy, smoky bacon—this is comfort food at its absolute best!
This recipe combines the natural sweetness of roasted butternut squash with savory, crispy bacon for a flavor combination that’s truly irresistible. It’s rich, satisfying, and brings together everything you love about fall in one delicious bowl.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 45 mins | 60 mins | 6 | Easy |
What You’ll Need
For the Roasted Squash
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash | 1 large (3-4 lbs) | Pre-cut cubes save time |
| Olive oil | 3 tablespoons | For roasting |
| Salt | 1 teaspoon | Divided |
| Black pepper | ½ teaspoon | Freshly ground |
| Dried thyme | 1 teaspoon | Enhances savory notes |
For the Soup Base
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-cut bacon | 6 strips | Quality matters here |
| Yellow onion | 1 large, diced | Sweet onion works too |
| Garlic cloves | 4, minced | Fresh is essential |
| Chicken broth | 5 cups | Vegetable broth for vegetarian |
| Heavy cream | ¾ cup | Half-and-half for lighter version |
| Fresh sage leaves | 6-8 leaves | Dried won’t give same flavor |
| Brown sugar | 1 tablespoon | Balances smoky bacon |
| Cayenne pepper | ¼ teaspoon | Optional for heat |
For Garnish
| Ingredient | Amount | Notes |
|---|---|---|
| Reserved crispy bacon | 3 strips, crumbled | The best part! |
| Sour cream | For dolloping | Greek yogurt works too |
| Fresh chives | 2 tablespoons, chopped | Adds freshness |
| Croutons | ½ cup | Optional for crunch |
Substitutions
- Turkey bacon: Works but won’t give the same smoky depth. Add ½ teaspoon liquid smoke.
- Dairy-free: Use coconut cream and skip sour cream garnish.
- No fresh sage: Use 1 teaspoon dried sage plus rosemary.
Step-by-Step Directions
1. Roast the Butternut Squash
Preheat your oven to 425°F (220°C). Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, pepper, and dried thyme on a large baking sheet. Spread in a single layer without overcrowding.
Roast for 35-40 minutes until fork-tender and caramelized at the edges. Flip halfway through for even browning.
Pro Tip: The darker the caramelization, the deeper the flavor. Don’t be afraid of those golden-brown edges!
2. Cook the Bacon
While the squash roasts, cook bacon in a large pot or Dutch oven over medium heat. Turn occasionally until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate. Once cooled, crumble half the bacon and set aside for garnish. Chop the remaining bacon into small pieces for the soup.
Keep 2 tablespoons of bacon drippings in the pot and discard the rest. This rendered fat is liquid gold for flavor.
Don’t skip this: The bacon drippings are where the magic happens. They add incredible depth to the entire soup.
3. Sauté Aromatics in Bacon Fat
In the same pot with bacon drippings, add diced onion and cook over medium heat for 6-7 minutes until softened and translucent. Add minced garlic and chopped bacon pieces. Cook for 2 minutes until fragrant, stirring to prevent burning.
4. Add Squash and Broth
Add the roasted butternut squash to the pot along with chicken broth and fresh sage leaves. Bring to a boil, then reduce heat and simmer for 15 minutes. This allows the flavors to meld beautifully and the sage to infuse the broth.
5. Blend Until Silky
Remove sage leaves with tongs. Using an immersion blender, blend the soup directly in the pot until completely smooth. For an ultra-velvety texture, blend for a full 2-3 minutes. If using a regular blender, work in batches and fill only halfway.
Safety reminder: Cover the blender lid with a kitchen towel to prevent hot liquid from splashing out.
6. Finish with Cream
Return the pot to medium-low heat. Stir in heavy cream and brown sugar until fully incorporated. Taste and adjust seasoning with salt, pepper, or a pinch of cayenne for subtle heat. Simmer gently for 5 minutes—don’t boil after adding cream.
7. Serve with All the Toppings
Ladle the soup into bowls and get creative with toppings. Add a dollop of sour cream, sprinkle generously with crumbled bacon, garnish with fresh chives, and add croutons for crunch.
How to Serve
This bacon butternut squash soup pairs wonderfully with:
- Warm baguette slices brushed with garlic butter
- BLT sandwiches for a bacon-themed meal
- Apple cider or crisp white wine like Chardonnay
- Kale Caesar salad for a balanced dinner
Presentation ideas: Swirl sour cream into decorative patterns, arrange bacon pieces artfully on top, or serve in bread bowls for a rustic touch.
Expert Tips for Success
Storage: Store in an airtight container in the refrigerator for up to 4 days. The bacon flavor intensifies over time. Reheat gently on the stovetop, adding a splash of broth if needed.
Freezing: Freeze the soup without cream for up to 3 months. Thaw in the refrigerator overnight, reheat, then stir in fresh cream before serving. Garnish with freshly cooked bacon—frozen bacon loses its crispness.
Make it heartier: Add diced roasted sweet potatoes or carrots during the roasting step. Stir in cooked white beans for extra protein and fiber.
Enhance the smokiness: Use smoked paprika on the squash before roasting, or add a few drops of liquid smoke to the finished soup.
Keep bacon crispy: Always add bacon garnish just before serving. Pre-mixing it into the soup makes it soggy.
Thickness adjustment: For thicker soup, add ¼ cup instant mashed potato flakes. For thinner consistency, add more broth or cream gradually.
Flavor boost: A splash of apple cider vinegar or lemon juice at the end brightens all the flavors and cuts through the richness.
Common Questions
Can I use pre-cooked bacon?
Yes, but fresh-cooked bacon provides essential drippings for sautéing. If using pre-cooked, add 2 tablespoons butter or olive oil to the pot before cooking the onions.
What if I can’t find butternut squash?
Acorn squash, kabocha squash, or even sweet potatoes work beautifully. The flavor profile will be slightly different but equally delicious with the bacon.
How do I prevent the soup from curdling?
Add cream over low heat and never let the soup boil after adding dairy. Stir constantly and remove from heat once incorporated. Using full-fat cream (not skim milk) also prevents curdling.
Can I make this in an Instant Pot?
Partially. Roast the squash in the oven first (essential for flavor), then sauté bacon and aromatics using the “Sauté” function. Add squash and broth, pressure cook on high for 10 minutes, then blend and add cream.
Why does my soup taste too sweet?
Butternut squash is naturally sweet. Balance it with more salt, a splash of vinegar, or extra black pepper. The bacon’s saltiness usually balances this, so make sure you’re using enough bacon and drippings.
Can I make this soup vegetarian?
Yes! Skip the bacon and use smoked paprika, liquid smoke, and vegetable broth for a smoky flavor. Add roasted mushrooms for umami depth. Garnish with crispy fried sage instead of bacon.
Final Thoughts
This roasted butternut squash and bacon soup is fall comfort food elevated to perfection. The sweet, caramelized squash paired with smoky, salty bacon creates a flavor combination that’s impossible to resist. Make a big batch—it disappears fast!
