Roasted Butternut Squash Soup with Bacon - Creamy and Delicious - 2 Bees in a Pod

Roasted Butternut Squash with Bacon

Silky smooth and delicious roasted butternut squash with bacon.

Course Soup
Cuisine American
Keyword bacon, butternut, butternut squash soup, soup recipe, squash
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author 2 Bees in a Pod


  • 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


  1. Preheat oven to 400°. Lightly oil a large baking sheet.

  2. 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.

  3. 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.

  4. 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.

  5. 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. 

  6. Stir in chicken stock. Season with salt and pepper. Heat through for 5 minutes.

  7. Add whipping cream and heat through again.

  8. Serve topped with fresh chives, bacon and a drizzle of heavy cream.