Roasted butternut squash soup is a perfect way to ease into the season. With the addition of bacon and rosemary the soup gains additional savory flavors.
Roasted butternut squash soup is one of my favorite soups to drink once the weather starts getting colder. When I first started making this soup I didn’t include the rosemary or bacon. Then I thought bacon makes everything better!
In this recipe
When roasting the butternut squash I got sick and tired of using a potato peeler to remove the skin. Incidentally when I got sick and tired and roasted it with the skin on I realized I no longer needed to skin it.
Butternut squash skin gets more tender after slow roasting and this allows you to use the whole squash. By no longer skinning the squash you can save loads of time with this recipe.
Another reason why this recipe is great is that it takes minimal equipment very little effort. You will have tons of soup for the upcoming season.
But why bacon?
Just because it makes things better, that’s why!
It is important to make sure that you get all of the fat out of the bacon and let it get fully crispy. These little bacon bits will add a little texture and a burst of flavor in every bite at the end. Another reason is that the bacon will get soggy in the soup if it isn’t crispy at the beginning.
Mix it up!
One of the cool things about this recipe is that is takes variation well. Here are some additional ideas:
- Swap the heavy cream for coconut milk.
- Remove the cream (I do this quite often).
- Add sage or thyme instead of, or with rosemary to the finished soup.
- Replacing the bacon drippings for a neutral flavored oil
- Remove the bacon and swap with vegetable stock and use coconut milk for a vegan/vegetarian option.
Roasted Butternut Squash Soup with Bacon
- Immersion blender
- Sheet pan lined with foil, parchment paper, or silicon mat
- 6 quart pot
- Butcher's twine
- 5 cups butternut squash about 2 medium squash
- 2½ cup green apples chopped, about 2 apples
- 2 tbsp rosemary
- ¾ lbs thick cut bacon cubed
- ½ tbsp salt to taste
- 6 cups chicken broth
- ½ cup heavy cream
- 2 cups onion chopped, 1 medium onion
- 4 sprigs thyme
- 1½ tsp nutmeg ground
- Preheat the oven to 400°F or gas mark 6.
- Cut both ends of the butternut squash and then slice in half. Scrape out the seeds and place cut side down on a baking sheet lined with parchment paper, foil, or a silicon mat. Cook for 60-75 minutes or until skin is scorched and the squash is soft.
- While the butternut squash is roasting add the bacon to the pot. On medium high cook the bacon until all of the fat is rendered out and the bacon is crispy. Using a slotted spoon remove the bits.
- Remove all but 3 tablespoons of the remaining drippings. Add the apples and onions to the pot and cook until they start browning.
- Add the chicken stock and thyme tied with butcher's twine. Bring to a boil and reduce to a simmer. Allow to simmer until the butternut squash is done roasting. Remove the thyme.
- Once the butternut squash has been cooked, add to the soup and blend using the immersion blender.
- Add the rosemary, nutmeg, and cream and continue blending until smooth.
- Pour into a bowl and top with the bacon bits.