Butternut Squash Soup with Bacon

This soup is good, ,really good. Butternut squash soup may sound kind of strange, but trust me on this. It is a creamy soup made with butternut squash, stock, onions and a few seasonings and then topped with bacon crumblings. You can give it that creamy, comfort food texture using sour cream, cream or even coconut milk for a dairy free version. They all work well.

The sweetness of the butternut squash pairs perfectly with the saltiness from the bacon, while the creamy texture of the soup compliments the crunchiness of the bacon. This isn’t just a recipe for the ladies, it appeals to the whole family, even those guys who are your classic meat and potatoes types. They may be skeptical but once they have a taste, it seals the deal. 

Butternut Squash Soup with Bacon

3-4 servings

Butternut Squash Soup with Bacon


  • 5 slices of thick cut bacon
  • 1/2 tablespoon dried parsley
  • 4 cloves garlic, finely chopped
  • 1-2 cups chicken broth
  • 1/3 cup cream, sour cream or coconut milk (use about 2/3C if using coconut milk)
  • 1 onion, chopped
  • 1 cooked butternut squash (about 3 cups worth- I've also used spaghetti squash)
  • 1 teaspoon salt
  • pepper to taste


  1. Cut bacon into little bits and fry in a skillet over medium heat. Remove bacon and set aside. Add onions to skillet with bacon grease and cook until transparent and add garlic after about 5 minutes.
  2. Blend squash with half of the broth until smooth. Add blended squash mixture to pan with onions. Stir in spices and cream. Add remainder of broth, if desired.
  3. Stir in bacon just before serving.
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