Roasted Butternut Squash Soup with Bacon

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. 

Ingredients for butternut squash soup on a wooden cutting board
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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. 

Sliced butternut squash on a sheet pan
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roasted butternut squash on a sheet pan
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a pot of pureed butternut squash soup
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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. 

A large bowl of butternut squash soup
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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. 

butternut squash soup in a white bowl
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Looking for other fall recipes?

A bowl of butternut squash soup topped with bacon
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Roasted Butternut Squash Soup with Bacon

Smooth and creamy butternut squash soup with apples, rosemary, and bacon.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 319 kcal


  • 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
  • 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
  • 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, 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.


Serving: 1bowlCalories: 319kcalCarbohydrates: 22gProtein: 8gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 48mgSodium: 1181mgPotassium: 552mgFiber: 4gSugar: 9gVitamin A: 9603IUVitamin C: 24mgCalcium: 83mgIron: 1mg
Nutrition Disclaimer*
Keyword Butternut, Fall, Roasted, Soup
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butternut squash soup pinterest pin
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