There is nothing more satisfying than a delicious bowl of soup. This recipe for roasted butternut squash soup with bacon hits the spot!
We are the type of girls that love to eat soup all year-long. No matter which season it is, soup always seems like a good idea 🙂 Our roasted butternut squash soup with bacon is creamy, savory and perfect as a meal or side dish.
The Cooking Housewives are sharing favorite soup recipes, just in time for Fall fireside suppers. Be sure to visit each link and let us know your favorites!
Our pantry is always well stocked with goods that can make quick soups and other dishes. Not to brag…but we can make soups and sauces from practically anything. things you will always find in our pantry:
- Stock – vegetable and chicken
- Good canned tomatoes
- Tomato paste
- Canned corn
- Canned green beans
- Beans – we prefer garbanzo, navy, black and Ranch Beans
- Seasonings – sea salt, pepper, oregano, basil, cumin, red pepper, thyme, sage, curry, garlic and rosemary
- Roasted Peppers
Chop til’ You Drop
To make cooking time even quicker, I chop vegetables ahead of time. Upon returning from the grocery store I immediately chop things like onions, peppers and celery. The chopped veggies are added to tightly sealed baggies and placed in the fridge. Then when it’s time for meal prep – the chopping is already done!
These butternut squash cuties were grown at a nearby farm.
Roasted Butternut Squash with Bacon
Silky smooth and delicious roasted butternut squash with bacon.
- 1 large Butternut Squash - peeled, seeded and chopped into large chunks approximately 3 pounds
- 1 medium red onion, diced
- 1 medium red bell pepper, chopped
- 6 slices smokey bacon, roughly chopped we prefer Wright's Hickory Smoked brand
- 2 cloves garlic, minced
- 3 TBS olive oil. Add salt and pepper to vegetable mix.
For the Soup
- 4 cups chicken stock you might need a bit more
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp nutmeg
- 1/4 cup diced fresh chives
- 1 cup heavy whipping cream plus a little more for drizzling
- salt and pepper to taste
Preheat oven to 400°. Lightly oil a large baking sheet.
Place butternut squash, onion, bell pepper and bacon in a single layer onto prepared baking sheet. Add garlic and olive oil; season with salt and pepper to taste. Gently toss to combine.
Place into oven and bake 25-30 minutes or until the butternut squash is tender. BE SURE to toss and stir half way through this cooking time.
While this is cooking - heat a large skillet over medium high heat. Add bacon and cook until brown and crispy. Transfer to paper towel lined plate.
Heat a large pot over medium high heat. Add baked butternut squash mixture, thyme, sage, nutmeg and chicken stock. Puree this mixture with an immersion blender or hand-mixer to a very smooth consistency.
Stir in chicken stock. Season with salt and pepper. Heat through for 5 minutes.
Add whipping cream and heat through again.
Serve topped with fresh chives, bacon and a drizzle of heavy cream.
Grab a spoon and bib
Yum alert! A tasty bowl of goodness.
Whether you serve this in a cup alongside a grilled cheese sandwich, or in a bowl as a meal you can’t lose.
Give our roasted butternut squash with bacon recipe a try and let us know what you think!
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