As the weather turns cooler, there’s nothing quite like wrapping your hands around a warm bowl of soup. This savory butternut squash and bacon soup brings together the natural sweetness of roasted squash, the smoky richness of bacon, and the creaminess of goat cheese for a dish that feels like a hug in a bowl. Whether it’s for a family dinner, a holiday starter, or meal prep for the week, this recipe will fill your kitchen with irresistible aromas and your heart with joy.
Why You’ll Love This Soup
- Perfect for Fall: It’s the ultimate way to use seasonal squash.
- Rich and Hearty: Bacon adds depth, while goat cheese provides creaminess.
- Easy to Make: A straightforward recipe that even beginners can master.
Ingredients for Savory Butternut Squash and Bacon Soup
For the Soup
| Ingredient | Quantity |
|---|---|
| Bacon (diced) | 4 slices |
| Dried thyme | 1/2 teaspoon |
| Chicken stock | 2 1/2 cups, or more to taste |
| Goat cheese (crumbled) | 1/4 cup |
| Fresh chives (chopped) | 2 tablespoons |
For the Roasted Butternut Squash
| Ingredient | Quantity |
|---|---|
| Butternut squash | 1 (about 3 pounds), peeled, seeded, cut into 1-inch chunks |
| Onion (diced) | 1 medium |
| Red bell pepper (chopped) | 1 |
| Bacon (diced) | 4 slices |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Kosher salt | To taste |
| Black pepper (freshly ground) | To taste |
Step-by-Step Instructions
1. Prepare the Roasted Butternut Squash
- Preheat your oven to 400°F (200°C).
- Lightly oil a baking sheet or line it with nonstick spray.
- In a large mixing bowl, combine butternut squash, diced onion, chopped red bell pepper, and diced bacon.
- Drizzle with olive oil and minced garlic. Season with salt and pepper, then toss to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
2. Cook the Bacon
- Heat a large stockpot or Dutch oven over medium heat.
- Add diced bacon and cook until crispy, about 6-8 minutes.
- Transfer the bacon to a paper towel-lined plate, leaving about 1-2 tablespoons of drippings in the pot.
3. Combine Ingredients for the Soup
- Add the roasted butternut squash mixture and dried thyme to the pot with the bacon drippings. Stir and cook for 1-2 minutes until fragrant.
- Season with salt and pepper to taste.
- Stir in chicken stock and bring the mixture to a boil.
4. Blend the Soup
- Reduce heat and simmer for 5-10 minutes to allow flavors to meld.
- Using an immersion blender, puree the soup until smooth. If it’s too thick, add more chicken stock to reach your desired consistency.
5. Garnish and Serve
- Ladle the soup into bowls and garnish with crispy bacon, crumbled goat cheese, and chopped fresh chives.
- Serve immediately and enjoy!
Pro Tips for Perfect Soup
- Use Fresh Ingredients: Fresh squash and herbs enhance the flavors of this dish.
- Customize Consistency: Add more or less chicken stock depending on how thick you like your soup.
- Make it Ahead: This soup tastes even better the next day as the flavors deepen.
- Double the Recipe: It freezes well, making it great for meal prep.
Nutritional Information
| Nutrient | Per Serving (1 cup) |
|---|---|
| Calories | 210 |
| Protein | 9g |
| Carbohydrates | 15g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 480mg |
Delicious Variations
- Vegetarian Version: Skip the bacon and use vegetable stock instead of chicken stock.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for some heat.
- Dairy-Free: Omit the goat cheese or substitute with a vegan cheese alternative.
What to Serve with Butternut Squash and Bacon Soup
- Sides: Crusty bread, garlic knots, or a side salad.
- Drinks: Apple cider, Pinot Noir, or a light Chardonnay.
- Desserts: Pumpkin pie, apple crisp, or chocolate chip cookies.
FAQs About Savory Butternut Squash and Bacon Soup
1. Can I use frozen butternut squash? Yes, frozen squash works well. Thaw it before roasting for the best texture.
2. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze this soup? Absolutely! Freeze in portion-sized containers for up to 3 months. Reheat on the stovetop.
4. What can I substitute for goat cheese? Feta cheese or cream cheese are excellent substitutes.
5. How do I make the soup creamier? Stir in a splash of heavy cream or coconut milk before serving.
6. Can I make this soup in a slow cooker? Yes! Roast the squash mixture first, then combine all ingredients in a slow cooker. Cook on low for 4-6 hours and blend before serving.
Why This Recipe Will Be Your Go-To Fall Comfort Food
Savory butternut squash and bacon soup is more than just a dish—it’s a celebration of fall’s best flavors. The combination of sweet, savory, and smoky notes makes it a must-try for any soup lover. It’s simple to prepare, packed with nutrients, and incredibly satisfying.
Your Next Move
Ready to bring this cozy recipe to life? Grab your ingredients, preheat the oven, and let the magic begin! Don’t forget to share this delightful dish with family and friends. For more hearty recipes, visit Food & Wine or Bon Appétit.
Print
Savory Butternut Squash and Bacon Soup: A Comforting Bowl of Warmth
- Total Time: 45 minutes
- Yield: 6 servings
Description
This Savory Butternut Squash and Bacon Soup is the perfect bowl of comfort for chilly days. Combining the sweetness of roasted butternut squash, the smoky crunch of bacon, and the creaminess of goat cheese, this recipe offers a harmonious blend of flavors. It’s easy to make and perfect for family dinners, holiday starters, or meal prep for the week.
Ingredients
Main Ingredients
- 1 butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch chunks
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 4 slices of bacon, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 1/2 cups chicken stock (more if needed)
- Salt and freshly ground black pepper, to taste
Garnishes
- 4 slices crispy bacon, crumbled
- 1/4 cup goat cheese, crumbled
- 2 tablespoons fresh chives, chopped
Instructions
Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash, diced onion, chopped red bell pepper, minced garlic, and diced bacon.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
2. Cook the Bacon
- In a large stockpot or Dutch oven, cook 4 slices of diced bacon over medium heat until crispy (about 6-8 minutes).
- Transfer the bacon to a paper towel-lined plate, leaving about 1-2 tablespoons of drippings in the pot.
3. Combine Ingredients
- Add the roasted vegetable mixture and dried thyme to the pot with the bacon drippings.
- Stir and cook for 1-2 minutes to combine flavors.
- Pour in the chicken stock and bring the mixture to a boil.
4. Blend the Soup
- Reduce the heat and simmer the soup for 5-10 minutes to let the flavors meld.
- Using an immersion blender, puree the soup until smooth. Add more chicken stock if you prefer a thinner consistency.
5. Garnish and Serve
- Ladle the soup into bowls and garnish with crispy bacon, crumbled goat cheese, and chopped fresh chives.
- Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
