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. This recipe was one of my go to recipes whenever I would go to a holiday potluck whether or not it was for work or with friends and family. When I first started making this soup I didn’t include the rosemary or bacon. One of the great things about this dish is that it can easily be made vegan by using vegetable broth and cashew milk.
In this recipe
Butternut squash is the star of the show in this recipe. One of the things about butternut squash is that you don’t want to eat the skin. I used to peel the squash with a potato peeler. However if you are like me and don’t want to deal with all of that nonsense then all you have to do is slice the squash in half and removed the seeds. When you place the cut side down on the sheet pan then when it roasts the skin will separate and can easily be removed once it is cooked.Â
Picking a good squash
One of the things you want to look out for when picking a butternut squash is that it is almost the same width its entire length. The smaller the area with seeds, the more round portion, the better because that means you will get more of the actual squash. The longer the “neck” is the better. You will want to find a squash that is heavy for its size as well as having no deep cuts or scratches. The skin is pretty tough so light scratching and cuts are normal but avoid any that are deep.Â
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. Also you can use the bacon drippings instead of olive oil to help ramp up the smokey flavors in the bacon.Â
Making butternut squash soup
When you cook the bacon you will want to save some of the drippings. Then once the apples and onions are chopped add a few tablespoons back into the pot. You will want to cook them until they start to brown and caramelize. That caramelization will add flavor before you add the stock. Since this will be done at the same time as the roasting butternut squash that once it is cooked you can immediately puree everything. Add the rosemary and cream at the end and then top with the bacon bits.Â
Looking for other fall recipes?
Roasted Butternut Squash Soup with Bacon
Equipment
- Immersion blender
- Sheet pan lined with foil, parchment paper, or silicon mat
- 6 quart pot
- Butcher's twine
Ingredients
- 5 cups butternut squash about 2 medium squash
- 2½ cup green apples chopped, about 2 apples
- 2 tbsp rosemary finely chopped
- ¾ lbs thick cut bacon cubed
- ½ tbsp salt to taste
- ½ tbsp ground black pepper
- 6 cups chicken broth
- ½ cup heavy cream
- 2 cups onion chopped, 1 medium onion
- 4 sprigs thyme
- 1½ tsp nutmeg ground
Instructions
- 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, salt, pepper, 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.
Nutrition
Just the recipe that I needed to make with my homegrown butternut squash. Roasting the squash makes it so much more flavorful.
This soup seems like a tasty and filling dish and I like the flavor and crunch that the bacon adds. Thanks for sharing.
This is the best fall soup one can have. Creamy, delicious and so simple recipe.
This soup is perfect for the fall season! Now I was a little skeptical about adding in the green apples, but it was a really great addition that gave the soup a little something extra. Will definitely be making it again soon 🙂
This was my first taking using apples in soup and love the result! And the added bacon is so perfect. Thank you!
This roasted butternut squash soup was simply amazing . It was velvety smooth and had the perfect balance of flavors. The bacon was the perfect topping . This is my new favorite soup.
This is an excellent butternut soup. We all enjoyed it very much. I used pancetta instead of bacon because I had so much leftover from making pasta, but it is similar enough. This recipe will be enjoyed frequently in our home, thanks so much for posting it.
You know what? That just inspired a new recipe for me for another soup I am making soon. I love that idea with pancetta and I am glad that it worked out well.
LOVED this soup especially with the savory bacon pieces on top. It was perfect for our cold fall night. Thanks for the recipe!
I am so glad that you liked it. You can never go wrong with bacon.
Homemade butternut squash soup is one of my favorite soups to make each fall! 🙂 I am loving that you added bacon- genius idea!
Bacon makes everything better! This is one of my favorite soups for the fall.
Loving the flavours of fall. This soup sounds so comforting. Bacon makes everything taste better.
You know it! Bacon makes everything better.