Butternut Squash Soup with Bacon is my go-to appetizer for impressing guests. Its rich, savory taste satisfies every palate. The crisp bacon complements the sweet squash wonderfully.
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Butternut squash soup with bacon recipe
Butternut squash soup with bacon is a comforting and flavorful dish. It combines the natural sweetness and creaminess of butternut squash with the smoky, savory taste of bacon.
This soup is popular in the fall and winter. This hearty and flavorful dish balances the sweetness and smokiness and offers nutritional benefits (protein, fiber, vitamins, and minerals).
This soup goes well with crusty bread like baguette or sourdough, or opt for rolls, focaccia, or grains like wild rice. Fresh green salads, roasted veggies, kale chips, or potato chips are great sides.
Top it with goat cheese, fresh herbs like chives, or crunchy nuts for extra flavor. You can even turn the soup into a meal with sandwiches (grilled cheese, Reuben) or proteins like pork chops or roast chicken. Baked or mashed potatoes, bruschetta, or toasted pepitas work well, too.
For drinks, try wine (Vouvray or Chenin Blanc, Pinot Noir, and Sparkling Wine, or Rosé) and beer (Amber Ale or Wheat Beer and Dark Beer). Non-alcoholic choices include sparkling apple cider and herbal or ginger tea.
This comforting soup delivers a satisfying experience. Here’s how to make the butternut squash soup with bacon:
Butternut Squash Soup with Bacon
Nutrition
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 small onion diced
- 2 cloves garlic minced
- 4 slices bacon chopped
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon ground nutmeg optional
- Fresh thyme or parsley for garnish optional
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.
- Add olive oil to the pot, then sauté the diced onion and garlic until softened, about 5 minutes.
- Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the broth, bring to a simmer, and cook until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream, nutmeg (if using), and salt and pepper to taste. Heat through.
- Serve the soup in bowls, topping with the crispy bacon and a sprinkle of fresh thyme or parsley.
SIMILAR RECIPES:
Variations
There are several delicious variations of non-roasted butternut squash soup with bacon that you can try.
- Butternut Squash Soup with Bacon and Pecans: This soup incorporates apples for sweetness and pecans for crunch.
- Blend the soup until smooth.
- Finish with crispy bacon and toasted pecans.
- Roasted Butternut Squash Soup with Rosemary provides a herbal note.
- Puree the soup until smooth.
- Roast the squash for enhanced flavor.
- Cook thick-cut bacon until crispy for texture.
- Bacon, Sherry, and Thyme Addition
- Simmer the soup with caramelized onions.
Finish with cream for a luxurious texture.
- Simmer the soup with caramelized onions.
- Silky Smooth Version: This soup delivers comfort with a creamy texture. It excludes sweeteners and complex flavors. It uses simple ingredients like butternut squash, diced bacon, onion, garlic, carrot, and red pepper.
- Vegetarian Option
- Vegetarian soup omits bacon.
- Use vegetable stock instead of chicken stock.
- Add smoked paprika to mimic bacon flavor.