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Creamy Butternut Squash Soup with Crispy Bacon

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A velvety, roasted butternut squash soup topped with crispy bacon. The roasting brings out natural sweetness, while a pinch of cayenne adds warmth. Perfect for cozy nights and crowd-pleasing.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds or 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped (about 1.5 cups or 180g)
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken or vegetable broth (about 960 ml)
  • ½ cup heavy cream (about 120 ml)
  • 2 tablespoons unsalted butter (optional)
  • 6 slices thick-cut bacon (about 6 ounces or 170g)
  • Fresh chives or parsley, chopped (for garnish)
  • Toasted pumpkin seeds (optional, for extra crunch)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Roast the vegetables: Spread squash cubes, chopped onion, and smashed garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and cayenne. Toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
  4. Cook the bacon: In a small skillet over medium heat, cook bacon until crispy, about 6-8 minutes. Transfer to paper towels to drain, then crumble or chop.
  5. Combine and simmer: Transfer roasted vegetables to a large pot or Dutch oven. Add broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  6. Blend until smooth: Remove from heat. Use an immersion blender to puree until smooth. (If using a regular blender, let cool slightly and blend in batches.)
  7. Finish with cream and butter: Return pot to low heat. Stir in heavy cream and butter (if using). Taste and adjust seasoning. Warm through for about 2 minutes, but do not boil.
  8. Serve and garnish: Ladle into bowls. Top with crispy bacon, fresh chives or parsley, and toasted pumpkin seeds if desired.

Notes

Roast the squash instead of boiling for deeper flavor. Cut squash evenly for uniform roasting. Don’t skip the cayenne—it enhances flavors without adding heat. When blending hot soup, let it cool slightly and never fill blender more than halfway. Soup tastes even better the next day. For best results, add cream after reheating if making ahead.

Nutrition

Keywords: butternut squash soup, creamy soup, bacon, fall recipe, comfort food, roasted squash

Find it online: https://bakebelle.com/creamy-butternut-squash-soup-with-crispy-bacon/