Soups
Butternut Squash Soup, served with Bacon
Warm and soothing, this squash soup with bacon is straightforward to mix and reliable year-round. You won’t be able to resist the crispy bacon on top!
Warm and soothing, this squash soup with bacon is straightforward to mix and reliable year-round. You’ll love the crispy bacon on top!
We're ready to cozy up in a sweater with a bowl of this squash soup with bacon…how about you?
About this Squash Soup with Bacon
- Flavorful: Out of all the squash soup recipes on Bomumo, this is probably the one we've made the most often. We love the savory flavors with just enough spice from the cumin, pepper, and chili powder to keep this soup from being boring. The touch of apple cider vinegar and brown sugar at the end gives it great balance and the bacon gives a nice salty crunch.
- Lighter: If you use a light hand with the bacon, you’re enjoying a low-calorie soup, only 190 calories per serving. Eliminate a lot of the sodium by using from-scratch chicken broth or chicken broth with no salt added. This squash soup is naturally lactose and gluten free. If you’re a turkey bacon fan, that’s a great option here too.
Make it Vegetarian
You could also make this soup vegetarian by substituting a different topping for the bacon. Try roasted pepitas, a swirl of spiced yogurt or sour cream, chopped fresh herbs, or from-scratch whole grain croutons.
Or you could try coconut bacon for a vegan option. We've never had it…have you?
- Yield: 4 servings
- Prep: 15 minutes
- Cook: 50 minutes
- Total: 1 hour 5 minutes
Ingredients
- 2 pounds butternut squash, peeled and diced
- 2 teaspoons olive oil, divided
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon ground cumin
- 1/4 tsp chili powder
- 4 cups chicken broth (use low sodium, or no salt added)
- 1 tablespoon apple cider vinegar
- 2 teaspoons brown sugar
- water to thin as desired
- cooked bacon for serving
Method
- Preheat oven to 425°F. Toss squash with one teaspoon of olive oil and roast in oven for 15 minutes. Stir and roast 10-15 minutes longer or until squash is tender.
- In a large pot, heat remaining 1 teaspoon of olive oil over medium heat. Add onions and celery and cook, stirring, until onions are translucent and softened. Add spices and cook, stirring, for 1 minutes. Add broth and squash. Simmer 10 minutes.
- Purée using an immersion blender or in a traditional blender in batches. Be very careful! Serve topped with crumbled bacon.
Notes
This recipe can easily be made vegetarian. Instead of topping with bacon, top with roasted pepitas, a swirl of spiced yogurt, freshly chopped herbs, or from-scratch croutons.
