Ultimate Roasted Butternut Squash Soup with Crispy Bacon Croutons: Your Go-To Fall Comfort Food
As autumn leaves fall and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. This Roasted Butternut Squash Soup with Bacon Croutons is the quintessential dish to gather everyone around the table on a chilly evening. Its velvety texture and rich, roasted flavor, perfectly paired with crunchy, savory bacon fat croutons, make it the ultimate way to celebrate the beauty of fall with friends and family. This recipe proudly serves 4.
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About This Creamy Roasted Butternut Squash Soup
I genuinely believe I’ve discovered a soup that I could happily savor for the rest of my days, and this is it. It might be largely attributed to the glorious addition of bacon, and those delightful croutons steeped in rich bacon fat. But let’s be honest, that’s precisely the point!
This year, fall seems to have arrived in a flash, making me feel like I should already be finalizing my Thanksgiving menu. That means my absolute favorite time of the year is just around the corner. Why do the last three months of the year always rush by so quickly?
I have an abundance of recipe ideas for the upcoming holidays, and while I may not get to all of them, rest assured that a parade of festive delights is heading your way, from Halloween straight through to the New Year! This particular roasted butternut squash soup was at the very top of my autumn must-make list, which is why it’s the first one to grace the blog this season. I absolutely adore butternut squash. Normally, by now, I would have visited my favorite Italian restaurant for their exquisite butternut squash soup, but time has proven elusive this year.
I dare say, this homemade soup has proven to be a far superior remedy for my butternut squash cravings this year. There’s something incredibly satisfying about creating such a luxurious dish right in your own kitchen.
The Magic of Bacon Croutons
Seriously, can we dedicate a moment to appreciate the sheer brilliance of these bacon croutons? They are nothing short of fantastic. In fact, the mere six croutons you see pictured were the only ones that miraculously survived long enough for me to complete the photoshoot. Their irresistible crunch and deep, savory flavor, infused with rich bacon fat, make them an addictive snack on their own.
I might just start whipping up these croutons for a quick snack every now and then… although, who are we really kidding? As long as there’s bread and bacon in my house, it’ll likely become a delightful daily ritual. They add an incredible textural contrast and a burst of salty goodness that elevates this creamy soup from delicious to truly unforgettable.
Note: This is an updated and expanded version of the original recipe first published on November 10, 2015. We’ve refined the instructions and added more helpful tips to make your cooking experience even better!
Essential Ingredients for Your Butternut Squash Soup
Crafting this delightful soup requires a few key ingredients, each playing a crucial role in building its rich and complex flavor profile:
- Thick-Cut Bacon: For the best results, opt for thick-cut bacon. Not only does it yield satisfyingly chunky pieces for garnish, but its higher fat content is absolutely essential for creating those irresistible bacon-fat soaked croutons. The rendered fat provides unparalleled flavor.
- Crusty Bread: A good quality French baguette is my personal favorite for croutons, offering a perfect crisp exterior and soft interior when toasted. However, other crusty breads like sourdough would also work beautifully, providing a delightful chew and excellent absorption of the bacon fat.
- Butternut Squash: You’ll need one large butternut squash. When selecting, look for a squash that feels heavy for its size and has a firm, unblemished skin. Remember to halve it and scoop out the seeds before roasting to prepare it for this recipe.
- Butter: Unsalted butter is preferred to control the overall saltiness of the dish, especially with the bacon involved. If you only have salted butter, simply adjust the added salt accordingly. Butter helps caramelize the squash during roasting, enhancing its natural sweetness.
- Heavy Cream: A touch of heavy cream adds a luxurious richness and a silky mouthfeel to the finished soup, balancing the savory and sweet notes.
- Onion: Half of a yellow onion forms the aromatic base of this soup, sautéed until tender to release its sweet, foundational flavors.
- Garlic: A culinary non-negotiable! Garlic adds depth and warmth to almost any dish. I keep a jar of minced garlic in my fridge for convenience, eliminating peeling and chopping – a fantastic time-saving shortcut, in my opinion, that keeps your hands from smelling.
- Spices: A simple yet effective blend of dried thyme provides an earthy, herbaceous note, while kosher salt and freshly ground black pepper are crucial for seasoning the soup to perfection, bringing all the flavors into harmony.
- Chicken Stock: I opt for chicken stock for its savory depth, which complements the butternut squash wonderfully. For a vegetarian version, simply swap it for a good quality vegetable stock.
- Coconut Milk: This is a secret weapon for achieving an exceptionally creamy texture and a subtle, delicate sweetness that truly enhances the butternut squash. I prefer it over a larger quantity of heavy cream for a slightly lighter yet equally decadent result.
- Fresh Chives: Optional but highly recommended for garnish! A sprinkle of fresh chopped chives adds a touch of vibrant color and a mild, oniony freshness that brightens the entire dish.
Kitchen Tools for Perfect Butternut Squash Soup
While this recipe is quite straightforward, having the right tools on hand can significantly streamline your cooking process and ensure professional results. Here are my recommended must-haves for this creamy butternut squash soup:
- Large Cutting Board and Chef’s Knife: Essential for safely and efficiently prepping your ingredients, especially the butternut squash. A sharp chef’s knife is crucial for cutting through the tough skin of the squash with ease and safety.
- Large Rimmed Baking Sheet: You’ll need at least one, ideally two, to handle the roasting of the squash and the bacon. The rimmed edge is vital for containing any rendered bacon fat, preventing drips in your oven.
- Silicone Baking Mats: I swear by these! They make cleanup incredibly easy for both the roasted squash and the bacon. Having a few on hand allows you to switch them out and use the same baking sheet for multiple steps, saving you time and effort.
- Nonstick Skillet or Medium Saucepan: Perfect for gently sautéing the onion and garlic, building the aromatic foundation for your soup without sticking.
- High-Powered Blender or Large Food Processor: To achieve that wonderfully smooth and creamy soup texture, a powerful appliance like a Vitamix blender or a large food processor is indispensable. If you don’t have a high-powered blender, an immersion blender can also work wonders directly in the pot.
How to Make Roasted Butternut Squash Soup with Bacon Croutons
Get ready to create a truly spectacular fall soup. Follow these steps for a rich, creamy, and irresistibly savory dish:
Step 1: Roast the Butternut Squash
Preheat your oven to 400˚F (200˚C). Slice your large butternut squash in half lengthwise and scoop out all the seeds and stringy bits. Place the squash halves cut-side up on a rimmed baking sheet lined with parchment paper or a silicone baking mat for easy cleanup. Add 1 tablespoon of butter into the hollow of each squash half. Season generously with kosher salt and freshly ground black pepper.
Roast for 30 to 40 minutes, or until the squash is perfectly fork-tender and slightly caramelized. The cooking time will vary depending on the size and thickness of your squash, so keep an eye on it! Once roasted, carefully scoop the soft flesh out of its skin and transfer it to a large food processor or a high-powered blender. Puree until it reaches a smooth, velvety consistency, then set aside.
Note: If your blender or food processor is on the smaller side, it’s best to work in batches to avoid overfilling the appliance and ensure a perfectly smooth puree.
Step 2: Prepare the Crispy Bacon Croutons
While your butternut squash is roasting, you can simultaneously prepare the star of the show: the bacon and its incredible croutons. Line a separate rimmed baking sheet with aluminum foil for easier cleanup. Arrange the bacon slices in a single, even layer on the prepared baking sheet. Cook in the same oven until the bacon is perfectly crispy, which typically takes about 15 to 20 minutes, depending on its thickness. Once cooked, remove the bacon from the baking sheet, pat off excess grease, and chop it into small, delightful bits. Set the chopped bacon aside for garnish.
Crucially, reserve the rendered bacon grease in a small bowl. Now for the croutons: cut your crusty French bread into 1 to 1½-inch cubes, removing the crust if desired. Dip each piece of bread thoroughly into the warm bacon grease, ensuring all sides are coated. Arrange the greased bread cubes on a clean, lined baking sheet. Once the squash is done, you can use the same oven (or switch to broiler mode) to toast these cubes under the broiler for about 1 to 1½ minutes, flipping them halfway through, until they achieve a beautiful golden-brown crispness. Keep these savory croutons aside until you’re ready to serve.
Step 3: Sauté Onion and Garlic
In a medium saucepan or pot, heat a teaspoon of olive oil over medium-high heat. Add the chopped yellow onion and diced garlic to the pan. Sauté the aromatics for about 3 to 4 minutes, or until the onion becomes translucent and tender, and the garlic is fragrant but not browned. This step builds a foundational layer of savory flavor for your soup. Remove the saucepan from the heat.
Step 4: Blend Your Creamy Soup
Add the sautéed onion and garlic mixture to the pureed butternut squash in your blender or food processor. Introduce the dried thyme, chicken (or vegetable) stock, and coconut milk. Blend everything together using an immersion blender (directly in the pot if you prefer) or your high-powered blender until the soup is completely smooth and wonderfully creamy. Taste the soup and adjust the seasoning with additional salt and pepper as needed to achieve your desired flavor balance. Keep the soup warm over low heat until ready to serve.
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
Expert Tips for a Flawless Butternut Squash Soup
Making this soup is already a joy, but these tips will ensure your experience is even better and your results are truly outstanding:
- Make it for Meal Prep: This easy roasted butternut squash soup isn’t just a fantastic appetizer or dinner party opener; it’s also incredible for meal prep! Once cooled, divide the soup into airtight containers. It lasts for a couple of days in the refrigerator, but for longer storage, I highly recommend freezing it. This way, you can enjoy a delicious, homemade lunch anytime.
- Roast Squash Ahead of Time: Planning a party or a busy week? Roast the butternut squash a day in advance! Allow it to cool completely to room temperature, then scoop out the flesh and store it in an airtight container in the refrigerator for up to one day. This simple step significantly cuts down on prep time on the day you plan to serve the soup.
- Give it Some Heat: If you enjoy soups with a little kick, don’t hesitate to add a pinch (about 1/4 teaspoon) of cayenne pepper to the soup during the blending stage. Stir it in thoroughly, taste, and then add more in 1/4 teaspoon increments until you achieve your desired level of warmth and spice.
- Choosing the Perfect Butternut Squash: When picking your squash, look for one that is firm all over, heavy for its size, and has a uniform, dull beige skin. Avoid any with soft spots, cuts, or blemishes, as these can indicate spoilage.
- Safety First When Cutting Squash: Butternut squash can be tricky to cut. To ensure safety, use a very sharp chef’s knife. You can also microwave the whole squash for 2-3 minutes before cutting; this softens the skin slightly, making it easier and safer to slice through. Always place the squash on a flat, stable surface (like a cutting board with a damp cloth underneath) before cutting.
- Achieving the Silkiest Texture: For an ultra-smooth soup, after blending, you can push the pureed mixture through a fine-mesh sieve. This step removes any tiny fibrous bits, resulting in an incredibly luxurious, velvety texture. While optional, it’s a chef’s secret for gourmet soup.
- Adjusting Consistency: If, after blending, you find your soup a bit too thick for your liking, don’t worry! Simply add a splash more chicken stock or coconut milk (a tablespoon at a time) and stir until you reach your preferred consistency.
Need some more inspiration for more soups? Check out mysoup recipes page!
Can I Make This Butternut Squash Soup Vegetarian or Vegan?
Absolutely! This recipe is incredibly versatile and can easily be adapted to suit vegetarian and even vegan diets without sacrificing flavor. To make it vegetarian, simply skip the bacon entirely. For the croutons, instead of using bacon fat, toss your bread cubes in a good quality olive oil before toasting them under the broiler until golden and crispy, or use your favorite store-bought croutons. Additionally, swap the chicken stock for an equally flavorful vegetable stock or vegetable broth.
If you’re aiming for a vegan version, the adjustments are minimal but important. In addition to the changes for the vegetarian option (no bacon, vegetable stock, olive oil for croutons), you’ll also need to substitute the butter used for roasting the squash and the heavy cream added to the soup. Replace the butter with a high-quality olive oil or a plant-based butter alternative. For the heavy cream, simply increase the amount of coconut milk, or use another dairy-free cream alternative. The result will be a delightfully creamy, plant-based soup that’s lighter yet still packed with incredible flavor and a lovely herbaceous freshness from the olive oil.
Do You Need to Peel Butternut Squash for Soup?
Good news for those who dislike peeling! Personally, I find peeling butternut squash to be quite a chore, and it can even be a bit hazardous. That’s why for this recipe, I’ve eliminated the need for it entirely. Instead of wrestling with a vegetable peeler, we simply roast the squash halves. The roasting process not only intensifies the squash’s natural sweetness and flavor, but it also softens the skin dramatically. Once roasted and tender, the delicious, cooked flesh easily scoops away from the skin, leaving it behind. This method is a fantastic time-saver and makes preparing butternut squash much more enjoyable and safe!
What to Serve with Creamy Butternut Squash Soup
When I think of this exquisite butternut squash soup, my mind immediately conjures images of cozy fall evenings and all the wonderful accompanying flavors that define the season. While this soup is substantial and satisfying enough to be a meal in itself – perfect for a comforting lunch or a light dinner – you can easily elevate it further.
For a simple yet elegant meal, serve it alongside a fresh, crisp green salad with a light vinaigrette. To truly tie in the savory notes from the soup’s bacon croutons, consider adding some crispy prosciutto or toasted pecans to your salad for an extra layer of texture and flavor.
If you’re planning a more elaborate fall feast and want to feature this soup as a delightful starter, here are some dishes that beautifully complement its rich and creamy profile:
- Kick things off with a festive drink: Welcome your guests with a warm and inviting pumpkin bourbon sidecar as they arrive and settle in for the evening. Its seasonal flavors will perfectly set the mood.
- For a fuss-free yet impressive main course: Opt for this delicious roasted chicken with white wine and fresh herbs. It’s surprisingly simple to prepare, leaving you more time to enjoy your company. Pair it with a couple of hearty vegetable sides like garlic butter roasted carrots and potatoes and a fresh, vibrant green salad to complete the meal.
- And for the grand finale, dessert: Nothing says fall like a classic slab caramel apple pie, generously drizzled with homemade salted caramel sauce. Don’t forget a scoop of creamy vanilla bean ice cream on the side for the ultimate indulgence!
- Simple Bread Pairings: Alongside the bacon croutons, a warm, crusty loaf of artisanal bread or some garlic bread would be fantastic for dipping into the luscious soup.
How to Store and Reheat Butternut Squash Soup
One of the best things about this butternut squash soup is how well it stores, making it perfect for enjoying delicious leftovers or planning ahead:
- To Store in the Refrigerator: Allow any leftover soup to cool completely to room temperature before transferring it to airtight containers. Properly stored, it will remain fresh and delicious in the fridge for about 2 to 3 days. Keep the bacon croutons stored separately in an airtight container at room temperature to maintain their crispness; they will become soggy if stored with the soup.
- To Freeze for Longer Storage: For extended enjoyment or to prep meals in advance, this soup freezes beautifully. Portion individual servings into freezer-safe airtight containers or heavy-duty freezer bags. The soup can be safely stored in the freezer for up to 3 months. Remember to label your containers with the date!
- To Reheat from the Fridge: When ready to enjoy, pour the chilled soup into a saucepan and gently reheat it on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through.
- To Reheat from Frozen: For frozen portions, the best method is to thaw them overnight in the refrigerator. Once thawed, reheat on the stovetop as described above, or gently warm in the microwave, stirring at intervals, until hot.
- Adjusting Consistency After Reheating: It’s common for soups to thicken slightly upon cooling or freezing. If your soup is too thick after reheating by either method, you can easily thin it out by adding a splash (a tablespoon or two at a time) of chicken stock, vegetable stock, or coconut milk until it reaches your desired creamy consistency.
Finally, if you try this roasted creamy butternut squash soup recipe, please be sure to give it a rating or leave a comment below! I genuinely love hearing from you all when you make my recipes, and I make it a point to respond to every single comment. Feel free to drop any questions you might have too!
Oh, and be sure to tag me on Instagram if you make the recipe! It brings me so much joy to see these recipes come to life in your homes – looking through those photos truly means the world to me!
Roasted Butternut Squash Soup with Bacon Croutons
Equipment
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Vitamix Blender
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9-Cup Food Processor
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Shun Chef’s Knife
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Organic Bamboo Cutting Board
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Silicone Baking Mat Sheets
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Half Sheet Pan
Ingredients
- 5 slices of thick-cut 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 unsalted butter
- 2 Tbsp heavy cream
- 1 tsp olive oil
- 1/2 yellow onion chopped
- 3 garlic cloves diced (or 1 tsp minced garlic)
- 1 tsp dried thyme
- 3/4 cup chicken stock (or vegetable stock for vegetarian)
- 1/2 cup coconut milk (full-fat for creamier texture)
- Kosher Salt & freshly ground black pepper to taste
- Fresh chopped chives for garnish (optional)
Instructions
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Preheat Oven & Roast Squash: Preheat your oven to 400˚F (200˚C). Place the butternut squash halves, cut-sides up, on a rimmed baking sheet lined with parchment paper or a silicone mat. Add 1 tablespoon of butter into the hollow of each squash half and season generously with salt and pepper. Roast for 30-40 minutes, or until the squash is fork tender. Cooking time may vary based on squash size.
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Cook Bacon: In the same oven (on a lower rack if possible), bake the bacon. Line a separate rimmed baking sheet with aluminum foil. Arrange the bacon slices in a single layer and bake until crispy, approximately 15 to 20 minutes depending on thickness. Remove bacon from oven, roughly chop it, and set aside for garnish. Carefully pour the rendered bacon fat into a small, heatproof bowl and set aside.
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Puree Squash: Once the roasted squash is cooked through, carefully scoop the soft flesh out of the skin and transfer it to a high-powered blender or the bowl of a food processor. Puree until completely smooth. If your appliance is small, work in batches to prevent overfilling. Set the smooth squash puree aside.
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Sauté Aromatics & Make Soup Base: Heat 1 teaspoon of olive oil in a medium saucepan over medium-high heat. Add the chopped yellow onion and diced garlic. Sauté for 3 to 4 minutes, until the onion is soft and translucent. Remove from heat. Add the sautéed onion and garlic to the butternut squash puree in the blender or food processor. Add the dried thyme, chicken stock (or vegetable stock), and coconut milk. Puree again until the soup is completely smooth and creamy. Taste and season with additional salt and pepper as needed. Keep the soup warm over low heat.
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Prepare Bacon Croutons: Retrieve the reserved bacon fat. If it has solidified, gently melt it in the microwave or a small saucepan. Dip the cubes of French bread into the melted bacon grease, ensuring all sides are coated. Place the greased bread cubes on a clean baking sheet. Toast under the broiler for approximately 1 to 1½ minutes, turning them halfway through, until golden brown and crispy. Watch carefully to prevent burning.
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Serve: Ladle the warm, creamy butternut squash soup into bowls. Garnish generously with the crispy bacon croutons, chopped bacon bits, and an optional sprinkle of fresh chopped chives. Serve immediately and enjoy!