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Creamy Butternut Squash Bacon Soup – Easy Family Favorite

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This creamy butternut squash soup gets a smoky, savory boost from crispy bacon. It’s a quick, easy, and budget-friendly family dinner that’s rich, velvety, and surprisingly delicious.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5–3 lbs / 1.1–1.4 kg)
  • 4 slices thick-cut bacon
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) low-sodium chicken broth
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: heavy cream, fresh thyme leaves, extra crispy bacon crumbles, pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut butternut squash in half lengthwise and scoop out seeds.
  2. Place bacon slices on the prepared baking sheet. Bake for 10-12 minutes until crispy. Transfer bacon to a paper towel-lined plate. Reserve the rendered bacon fat on the sheet pan.
  3. Place squash halves cut-side down on the same baking sheet, coating them in the bacon fat. Roast for 30-35 minutes until very tender. Let cool slightly.
  4. While squash roasts, heat a large pot over medium heat. Crumble 3 of the 4 bacon slices into the pot (reserve 1 slice for garnish). Add chopped onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Scoop the roasted squash flesh into the pot. Add chicken broth, smoked paprika, and nutmeg. Stir, bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Remove pot from heat. Use an immersion blender to puree the soup until smooth. (If using a standard blender, let soup cool 10 minutes, then blend in batches, filling no more than halfway.)
  7. Stir in heavy cream or coconut milk until fully incorporated. Season with salt and pepper to taste.
  8. Ladle soup into bowls. Crumble the reserved bacon slice on top. Garnish with a drizzle of cream, fresh thyme, or pumpkin seeds if desired. Serve hot.

Notes

Don’t skip roasting the squash—it deepens the flavor. Watch the salt, as bacon adds saltiness. For a vegetarian version, omit bacon and roast squash in 2 tablespoons olive oil; use vegetable broth and add 1/2 teaspoon liquid smoke. For dairy-free, use full-fat coconut milk instead of heavy cream. Soup tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, bacon soup, creamy soup, easy soup, fall soup, winter soup, family dinner, comfort food

Find it online: https://evadinnerideas.com/creamy-butternut-squash-bacon-soup-easy-family-favorite/