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–+ SERVINGS

Roasted Butternut Squash and Bacon Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
THE BEST and easiest butternut squash soup ever! Silky smooth and so so creamy. Perfect for Fall!
4.9 stars (51 ratings)

Ingredients

  • 4 slices bacon, diced
  • ½ teaspoon dried thyme
  • 2 ½ cups chicken stock, or more, to taste
  • ¼ cup crumbled goat cheese
  • 2 tablespoons chopped fresh chives

for the roasted butternut squash

  • 1 butternut squash, about 3 pounds, peeled, seeded and cut in 1-inch chunks
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 4 slices bacon, diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  • Add the roasted butternut squash and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
  • Serve immediately, garnished with bacon, goat cheese and chives, if desired.

for the roasted butternut squash

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*

Notes

*Baking time may need to be adjusted depending on the size of the squash.