Roasted Butternut Squash Soup with Bacon Croutons is the surefire way to get everyone to the table on a chilly night. The creamy soup paired with crunchy bacon fat croutons make this the ultimate way to celebrate fall with friends and family. Serves 4.
I think I just found a soup I could live off of for the rest of my life… and be happy about it. It could mostly be because there’s bacon. And croutons soaked in bacon grease. But that’s besides the point.
I feel like fall came up FAST this year, so now I feel like I need to be planning a Thanksgiving menu already… Which means my absolute favorite time of the year is following right behind it… Why do the last three months of the year fly by so fast?!
Note: this is an updated version of the original published on November 10, 2015.
I have SO many ideas for recipes this year and I’ll never get to all of them. But rest assured that there is a lot of festive goodness coming your way, from Halloween straight through the New Year!
Let’s focus on THIS soup though…
This roasted butternut squash soup was at the very top of my list so it’s the first one gracing the blog! I love butternut squash. Usually by now I make it over to my favorite Italian place for their butternut squash soup, but time continues to get the best of me and I just haven’t had the chance.
I dare say this soup was a much better fix for me this year.
Seriously, can we take a moment to talk about the bacon croutons though? Because they are fantastic. The six in these pictures were the only ones that survived before I actually had everything ready to take pictures.
I might just start whipping up those croutons for a snack every now and then…
I say every now and then, but who are we kidding?
It’ll be a daily thing as long as there is bread and bacon in my house.
Other yummy butternut squash recipes: Butternut Squash Goat Cheese Fettuccine Bake | Butternut Squash Empanadas | Curried Roasted Butternut Squash Soup | Roasted Butternut Squash Black Bean Tacos
this recipe’s must-haves
I have a few handy tools I recommend using for this particular recipe. Though the recipe is straightforward overall, there are a few steps to it and these tools will make your life a whole lot easier.
I love to use a large baking sheet (make sure it’s rimmed for the bacon!) and a silicone baking mat. I actually have a few of these mats on hand so that I can just switch those out and use the same pan for all the baking steps.
You’ll also need a nonstick skillet to cook the onion and garlic.
here’s how to make roasted butternut squash soup!
Place the squash cut sides up on a lined baking sheet and add 1 Tbsp of butter to each squash half. Season the entire thing with salt and pepper.
Roast for 30 to 40 minutes, until the squash is fork tender. Cooking time will vary depending on the size of your squash!
Scoop the squash out of the skin and into a large food processor or blender. Puree until smooth and set aside.
Note: if your blender or food processor is on the smaller size, be sure to work in batches with the squash as needed so you don’t overfill your appliance.
While the squash is roasting, you can also cook the bacon for the bacon fat croutons. Line a rimmed baking sheet with aluminum foil and add bacon in an even layer. Cook until the bacon is crispy, about 15 to 20 minutes depending on the thickness of your bacon. Remove the bacon from the baking sheet and chop it. Then set aside.
Dip the pieces of French bread in the bacon grease on all sides. Place on a clean lined baking sheet and toast under the broiler once the squash is done, about 1 to 1 1/2 minutes, turning halfway through, until golden brown. Set aside until ready to serve.
Cook Onion & Garlic
In a medium skillet, cook the onion and garlic over medium-high heat until the onion is tender. This will take about 3 to 4 minutes. Remove from heat.
Add to the puree, along with dried thyme, chicken or vegetable stock, and coconut milk. Puree until the soup is smooth. Taste and season with salt and pepper to taste. Keep warm.
Need some more inspiration for more soups? Check out my soup recipes page!
can I make this vegetarian?
You certainly can! Simply skip the bacon and either use store-bought croutons or toast the croutons after tossing them in olive oil. You can also swap the broth for vegetable stock.
- 5 slices of bacon
- 2 thick slices French bread, crust removed and cut into 1 to 1½” cubes
- 1 large butternut squash, cut in half and seeded
- 2 Tbsp butter
- 2 Tbsp heavy cream
- 1 tsp olive oil
- 1/2 yellow onion, chopped
- 3 garlic cloves, diced
- 1 tsp dried thyme
- 3/4 cup chicken stock
- 1/2 cup coconut milk
- Salt & pepper, to taste
- Chopped chives for garnish
- Preheat oven to 400˚F. Place squash cut sides up on a rimmed baking sheet. Add 1 Tbsp of butter to each squash half and season with salt and pepper. Roast for 30-35 minutes, or until fork tender (if you have a thicker squash it may take a little longer).
- In the same oven, on a lower rack, bake the bacon. Line a rimmed baking sheet with aluminum foil. Add the bacon slices to the pan and bake until crispy, approximately 15 to 20 minutes, depending on the thickness of your bacon. Remove bacon from oven and roughly chop. Set bacon aside for garnish. Set aside bacon fat in a small bowl.
- When the squash is cooked through, scoop the flesh out of the skin and add the roasted squash to a blender or to the bowl of a food processor. Depeding on the size of your appliance, you may need to work in batches. Puree until smooth and set aside.
- Heat olive oil in a small sauté pan over medium-high heat. When hot, add the onion and garlic. Sauté until the onion is soft and tender, approximately 3 to 4 minutes. Remove from heat and add to the bowl of the blender or food processor with the butternut squash puree. Add in the dried thyme, chicken stock and coconut milk. Puree until the soup is smooth. Season with salt and pepper to taste. Keep warm.
- Get out that bacon fat again! If it has solidified, simply melt it in the microwave again. Dip the pieces of French bread in the bacon grease and place on a clean baking sheet. Toast under the broiler for approximately 1 to 1 ½ minutes, turning halfway through and removing when golden brown.
- Serve the soup with bacon croutons, chopped bacon and chives.
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