For comfort in a bowl, ladle up some Roasted Butternut Squash Soup with Bacon! You’re guaranteed to love brightly colored sweetness of the roasted butternut squash, paired with the salty smokiness of bacon!
My recipe is the easiest way to make butternut squash soup. No peeling or dicing required! Simply halve the the butternut squash lengthwise and roast it in the oven! The roasted flesh is easily scraped away from the skin and then blended until smooth with sautéed onions, garlic, and bone broth, and topped with a generous handful of your favorite bacon!
Warm, thick, and comforting, my Roasted Butternut Squash Soup with Bacon recipe is quintessential to autumn, or as I like to refer to is as “soup season!”
Roasted Butternut Squash Soup with Bacon
1 medium butternut squash
1 onion, diced
2 cloves garlic, minced
2 cups bone broth
1 tbsp coconut oil
4 bacon slices, diced
Salt and pepper to taste
Preheat the oven to 400º fahrenheit
To roast the butternut squash, cut the squash in half, lengthwise and remove the seeds
Place the squash flesh side up on baking pan and roast for 45 to 50 minutes, or until flesh is tender all the way through
Remove from oven and allow to cool
Meanwhile, heat a large skillet over medium high heat. Melt the coconut oil
Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside
In the same skillet, add the onions and sauté for about 2-3 minutes until tender. Add extra coconut oil if needed
Add the garlic, cook for 2 minutes
Carefully scoop the cooked butternut squash out of the skin and transfer into a blender*
Add the onions and garlic and the bone broth and blend until smooth. If the soup is too thick, add extra bone broth as needed until desired consistency is reached.
Transfer the soup to a large pot
Stir in the thyme, salt and pepper to taste
Bring to a boil, then reduce heat and simmer until slightly thickened, 5-10 minutes
Serve immediately, and garnish generously with bacon!
*If you don't have a blender, place the roasted squash, sautéed onions and garlic and bone broth into a large pot and blend with an emersion blender.