Print

Roasted Butternut Squash and Bacon Soup

Print Recipe

Roasted Butternut Squash and Bacon Soup is a cozy, creamy delight that beautifully balances the sweetness of butternut squash with the savory crunch of bacon. This comforting soup is perfect for chilly evenings, offering rich flavors that will warm your soul.

Ingredients

Scale
  • 2 cups butternut squash, cubed
  • 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Olive oil, salt, and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper; spread on a baking sheet. Roast for about 25-30 minutes until tender.
  2. In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings.
  3. Sauté the onions in the same pot until translucent (about 5 minutes). Add minced garlic and cook for another minute.
  4. Stir in roasted butternut squash and vegetable broth along with cinnamon and nutmeg. Bring to a boil then reduce heat; simmer for 10 minutes.
  5. Blend the soup until smooth using an immersion blender or regular blender. Stir in heavy cream and adjust seasonings as necessary.
  6. Serve hot, topped with crumbled bacon.

Nutrition

Keywords: For a lighter option, substitute turkey bacon or smoked turkey. To make it dairy-free, use coconut milk instead of heavy cream. Feel free to add spices like cumin or coriander for extra flavor.

Find it online: https://cookedtotaste.com/creamy-roasted-butternut-squash-and-bacon-soup-recipe/