Butternut Squash Soup with Bacon

Name: Butternut Squash Soup with Bacon
Prep time: 45 min
Total time: 1 h 5 min
Yield: 6 - 8 serving(s)
Ingredients: 8 oz. thick-cut bacon, diced; Vegetable oil, as needed; 1 onion, diced; 2 medium butternut squash, peeled, seeded and cut into large cubes; 1 1/2 tsp. kosher salt, divided, plus more to taste; 4 c. low-sodium chicken broth; 1/2 c. heavy cream; 1/4 c. maple syrup

It's surprisingly easy to make!

By Ree DrummondUpdated: Aug 30, 2023

4.4

5 Ratings

Jump to recipe

Yields:

6 - 8 serving(s)

Prep Time:

45 mins

Total Time:

1 hr 5 mins

I am madly in love with soup recipe... specifically this silky smooth, creamy, savory squash soup. I crave a bowl every year the second fall begins. It seem sort of fancy, but as long as you have a powerful blender, it's exceedingly easy to make and pretty quick. You'll want to make an extra batch to freeze and save for later!

Do you leave the skin on butternut squash for soup?

No; you'll want to peel the butternut squash before you cook it. The skin can be tough, so removing it ensures a silky, super smooth soup!

What do you serve with butternut squash soup?

I sprinkle crisp, cooked bacon over the top of mine for some crunch, but homemade croutons would also be divine! You can also just serve this fall soup with any good, crusty bread. Adding a fresh fall salad makes it a whole, balanced meal, but butternut squash soup is also a delicious (and unexpected) Thanksgiving side with roasted turkey and all the fixings.

Can you freeze butternut squash soup?

Yes, this is a great soup to freeze! Just wait for the soup to cool, then transfer it to an airtight container. Store in your freezer for up to three months.

Advertisement - Continue Reading Below

Ingredients

8 oz. thick-cut bacon, diced
Vegetable oil, as needed
1 onion, diced
2 medium butternut squash, peeled, seeded and cut into large cubes
1 1/2 tsp. kosher salt, divided, plus more to taste
4 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 cup maple syrup

Directions

1. Step 1In a large, heavy pot over medium-high heat, cook the bacon, stirring occasionally, until browned and crisp, about 5 minutes. Remove with a slotted spoon and set aside for topping, leaving all the drippings in the pot. If you have less than a scant 1/4 cup drippings, add a bit of vegetable oil to the pan.
2. Step 2Reduce the heat to medium. Add the onion and cook, stirring occasionally, until soft and lightly caramelized, 7 to 8 minutes. Add the squash and 1 teaspoon of salt and toss well to coat in the onion mixture. Add the chicken broth and 1 cup of water and bring to a boil over high heat. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender, about 20 minutes.
3. Step 3Transfer the mixture to a blender in batches and puree until smooth. (Don’t fill the blender more than halfway since the soup is hot!) Pour the pureed soup back into the pot when it’s done.
4. Step 4Add the heavy cream, maple syrup, and the remaining 1/2 teaspoon of salt to the soup; stir and let simmer for 5 minutes more. Taste for salt. Serve with reserved bacon sprinkled over top.