0 from 153 votes
Roasted Butternut Squash and Bacon Soup
THE BEST and easiest butternut squash soup ever! Silky smooth and so so creamy. Perfect for Fall!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Course:
Main Course , Soup
Cuisine:
American
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.
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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.*
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Notes
- *Baking time may need to be adjusted depending on the size of the squash.
- *Baking time may need to be adjusted depending on the size of the squash.