Cozy Fall Favorite: Creamy Roasted Butternut Squash Soup with Irresistible Bacon Croutons
As the crisp autumn air settles in, there’s nothing quite like a warm, comforting bowl of soup to gather everyone around the table. This Roasted Butternut Squash Soup, enriched with a velvety texture and crowned with delightfully crunchy, bacon-fat-infused croutons, is the quintessential dish to celebrate fall’s bounty with friends and family. This recipe proudly serves 4, offering a taste of seasonal perfection in every spoonful.
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About This Creamy Butternut Squash Soup
I genuinely believe I’ve discovered a soup I could happily savor for the rest of my days. Its delightful taste and comforting warmth make it an instant classic in my culinary repertoire. Perhaps it’s the generous addition of crispy bacon, or maybe the irresistibly savory croutons soaked in rich bacon fat, but whatever the secret, this soup is pure magic.
Fall always seems to arrive in a flash, and suddenly, my mind races to Thanksgiving menu planning and the festive holiday season that swiftly follows. It’s truly astonishing how quickly the last three months of the year pass by! Despite the rapid pace, my head is always brimming with fresh recipe ideas for this season, even if I can’t get to all of them. But rest assured, a continuous stream of delicious and festive creations will be making their way to you, spanning from Halloween right through the New Year!
Let’s Focus on This Soup Though…
This Roasted Butternut Squash Soup was at the very pinnacle of my must-make list for the season, which is why it’s the first autumn recipe gracing the blog. I have an enduring love for butternut squash, and typically by this time of year, I’ve already made my annual pilgrimage to my favorite Italian spot for their renowned butternut squash soup. However, with time continually eluding me, I haven’t had the chance this year. Fortunately, I dare say this homemade version was an even more satisfying fix.
But let’s pause for a moment to truly appreciate those bacon croutons, shall we? They are, without exaggeration, absolutely fantastic. In fact, the mere six croutons pictured here were the only survivors before I managed to get everything ready for the photoshoot. I’m not ashamed to admit I might just start whipping up batches of these croutons as a spontaneous snack every now and then. Who am I kidding, though? As long as there’s bread and bacon in my kitchen, these will likely become a daily indulgence!
Note: this is an updated version of the original recipe, first published on November 10, 2015, with enhanced details and additional tips.
Ingredients for Roasted Butternut Squash Soup
Creating this rich and creamy butternut squash soup with its delectable bacon croutons requires a few key ingredients. Here’s a detailed look at what you’ll need to bring this fall comfort food to life:
- Bacon: Opt for thick-cut bacon for optimal results. The larger, chunkier pieces not only make for a more satisfying topping but also yield more flavorful bacon fat, which is absolutely essential for those crispy croutons.
- Crusty Bread: A French baguette is my top choice for making perfectly textured croutons, as its crust offers a great crunch while the interior soaks up the fat beautifully. However, other types of crusty bread, such as a rustic sourdough, would also work wonderfully.
- Butternut Squash: You’ll need one large butternut squash for this recipe. When preparing, be sure to carefully cut it in half lengthwise and scoop out all the seeds and fibrous strands before roasting. This ensures a smooth, creamy soup base.
- Butter: I typically use unsalted butter to control the seasoning, but if salted butter is all you have on hand, simply adjust the amount of added salt in the recipe accordingly.
- Heavy Cream: A touch of heavy cream is incorporated to provide a subtle hint of richness and a lusciously creamy mouthfeel to the finished soup.
- Onion: Half of a yellow onion, finely chopped, will add a foundational layer of aromatic flavor, contributing sweetness and depth to the soup.
- Garlic: Garlic is, in my opinion, a non-negotiable ingredient for practically everything. I always keep a jar of minced garlic in my fridge; it’s a fantastic shortcut that saves time and avoids smelly hands from peeling and chopping fresh cloves.
- Spices: For simple yet impactful seasoning, you’ll need dried thyme, which complements butternut squash beautifully, along with kosher salt and freshly ground black pepper to taste.
- Stock: Chicken stock is my preferred choice for its savory depth, enhancing the overall flavor profile of the soup. However, for those looking to make this a vegetarian dish, a good quality vegetable stock is an excellent substitute. If going vegetarian, remember to also skip the bacon and bacon fat croutons.
- Coconut Milk: The true secret to the soup’s incredible creaminess lies in the coconut milk. I favor it over a larger quantity of heavy cream because it offers a lighter texture and imparts a delightful, subtle sweetness that truly elevates the natural flavor of the butternut squash.
- Chives: Freshly chopped chives are an optional but highly recommended garnish, adding a pop of color and a mild, oniony freshness to finish the dish.
Essential Tools for This Recipe
While this Roasted Butternut Squash Soup recipe is quite straightforward, having the right kitchen tools can significantly streamline the cooking process and ensure a smoother, more enjoyable experience. Here are a few indispensable items I recommend for preparing this delicious dish:
- Large Cutting Board & Chef’s Knife: Essential for safe and efficient prep work. When tackling a firm vegetable like butternut squash, a sharp chef’s knife is paramount. The sharper your knife, the less effort you’ll need, making it safer and more precise.
- Rimmed Baking Sheets & Silicone Baking Mats: You’ll need at least one large rimmed baking sheet for roasting the squash and cooking the bacon. The rim is crucial to prevent bacon grease from dripping in your oven. I highly recommend using silicone baking mats – they create a non-stick surface, make cleanup a breeze, and you can easily switch them out if you’re using the same pan for both the squash and bacon.
- Nonstick Skillet: A medium-sized nonstick skillet is perfect for gently sautéing the onion and garlic until tender and fragrant, creating a foundational aromatic base for your soup.
- High-Powered Blender or Food Processor: To achieve that wonderfully smooth and creamy soup consistency, a powerful appliance is key. A Vitamix Blender or a large food processor will puree the roasted squash and other ingredients into a velvety smooth soup. An immersion blender can also be used directly in the pot for convenience, especially if your main blender has limited capacity.
How to Make Roasted Butternut Squash Soup!
Get ready to create a truly spectacular fall soup that will delight your senses! This recipe breaks down into a few manageable steps, ensuring a flavorful and satisfying result.
Roast the Butternut Squash
Preheat your oven to 400˚F (200˚C). Take your prepared butternut squash halves (cut sides up) and place them on a 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. This butter will melt and infuse into the squash as it cooks, adding richness. Season generously with kosher salt and freshly ground black pepper. Roast the squash for about 30 to 40 minutes, or until the flesh is incredibly tender when pierced with a fork. Keep in mind that the exact cooking time may vary slightly depending on the size and thickness of your squash. Once roasted, carefully scoop the softened flesh out of the skin and transfer it to a large food processor or a high-powered blender. Puree until it reaches a perfectly smooth, creamy consistency, then set it aside. If you’re using a smaller blender or food processor, remember to work in batches to avoid overfilling the appliance and ensure a consistently smooth puree.
Prepare the Bacon Croutons
While the butternut squash is roasting to perfection, you can concurrently cook the bacon for your irresistible bacon-fat croutons. Line a separate rimmed baking sheet with aluminum foil to catch all that delicious bacon grease. Arrange the bacon slices in a single, even layer on the prepared baking sheet. Cook in the oven (you can place it on a lower rack beneath the squash) until the bacon is wonderfully crispy, which usually takes about 15 to 20 minutes, depending on the thickness of your bacon. Once cooked, remove the bacon from the baking sheet, chop it into small, uniform pieces, and set it aside for garnish. Carefully pour the rendered bacon fat into a small bowl and set it aside. For the croutons, dip individual pieces of your crusty French bread into the reserved bacon grease, ensuring all sides are thoroughly coated. Place these bread pieces on a clean, lined baking sheet. Once the squash has finished roasting, toast the bacon-fat-soaked bread under the broiler for approximately 1 to 1½ minutes, flipping them halfway through, until they turn a beautiful golden brown and become perfectly crunchy. Set these aside until you’re ready to serve.
Sauté Onion & Garlic
In a medium saucepan or a sturdy pot, heat a teaspoon of olive oil over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and diced garlic cloves. Sauté them, stirring occasionally, until the onion becomes translucent and tender, which typically takes about 3 to 4 minutes. This step builds a foundational layer of aromatic flavor for your soup. Remove the saucepan from the heat once done.
Assemble the Soup
Now, combine all the delightful components. Add the sautéed onion and garlic mixture to your pureed butternut squash in the blender or food processor. Incorporate the dried thyme, chicken or vegetable stock (depending on your preference), and the creamy coconut milk. Using an immersion blender directly in the pot, or returning the mixture to your high-powered blender, puree everything together until the soup is incredibly smooth and velvety, with no lumps remaining. 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 you are ready to serve.
Looking for more delicious butternut squash recipes? Explore these other yummy options: Butternut Squash Goat Cheese Fettuccine Bake | Butternut Squash Empanadas | Curried Roasted Butternut Squash Soup | Roasted Butternut Squash Black Bean Tacos
Tips for Success
Achieving the perfect creamy roasted butternut squash soup is easier than you think with these helpful tips:
- Meal Prep Wonder: While this exquisite soup often graces my fall dinner party menus, its versatility makes it an outstanding choice for meal prep during the week. Once cooled, simply portion the soup into individual airtight containers. For longer storage, freeze it for up to three months. If you’re keeping it in the refrigerator, it’s best consumed within 2 to 3 days. Freezing allows you to enjoy homemade goodness whenever a craving strikes.
- Prepare Ahead for Gatherings: Hosting a special gathering or a holiday meal? Save yourself some precious time on the day of the event by roasting the butternut squash in advance. After roasting, allow the squash to cool completely to room temperature, then transfer the scooped-out flesh to an airtight container. It can be stored safely in the refrigerator for up to one day before you blend it into soup.
- Infuse Some Heat: If you’re a fan of soups with a little kick, this recipe is incredibly adaptable. To introduce a subtle warmth, stir in about 1/4 teaspoon of cayenne pepper into the soup. Taste, and if you desire more heat, add additional cayenne in 1/4 teaspoon increments until you achieve your preferred level of spiciness. A pinch of red pepper flakes can also add a delightful warmth.
- Optimize Roasting for Flavor: Don’t rush the roasting process. Allowing the butternut squash to develop a slight caramelization on the cut surfaces will intensify its natural sweetness and nutty flavor, contributing a deeper complexity to your soup.
- Achieve Ultra-Smooth Texture: For the silkiest soup possible, after blending, consider straining the soup through a fine-mesh sieve. This extra step removes any tiny fibrous bits, resulting in a restaurant-quality smooth consistency.
Need some more inspiration for cozy and delicious soups? Check out mycomprehensive soup recipes page!
Can I Make This Vegetarian?
Absolutely! This recipe is wonderfully adaptable for a vegetarian diet. To transform it, simply omit the bacon entirely. For the croutons, instead of using bacon fat, you can either toast store-bought croutons or prepare your own by tossing cubes of crusty bread in a good quality olive oil before toasting. For the liquid base, swap the chicken stock for an equally flavorful vegetable stock or vegetable broth. These simple substitutions ensure a delicious and hearty vegetarian butternut squash soup.
Furthermore, if you’re aiming for a vegan version, you can easily make this soup completely plant-based. Replace the butter used for roasting the squash and the heavy cream with a high-quality olive oil. The result will be a slightly lighter soup, but the olive oil will impart a lovely, fresh, herbaceous note that beautifully complements the natural sweetness of the butternut squash, creating a truly delightful vegan meal.
Do You Need to Peel Butternut Squash?
This is a common question, and my personal preference is to avoid the hassle of peeling butternut squash before roasting. Attempting to peel raw butternut squash can be quite challenging due to its hard exterior and often irregular shape. It can be difficult, and sometimes even a bit dangerous, to maneuver with a peeler or knife.
Instead, I prefer a much simpler and safer method: simply roast the squash until it is incredibly tender. Once roasted, the flesh of the squash becomes soft and easily scoops away from the skin with a spoon. This means no tedious peeling is required beforehand! The skin itself will be too tough to blend into the soup, but it acts as a perfect vessel for roasting, holding in moisture and flavor. This technique saves time and effort, making the entire cooking process much more enjoyable.
What to Serve with Creamy Butternut Squash Soup
When I conjure images of this delightful butternut squash soup, my thoughts immediately drift to the vibrant and comforting flavors of fall, and the wonderful produce that defines the season. This soup, with its rich texture and savory notes, is substantial enough to stand as a satisfying meal on its own, whether for a cozy lunch or a light dinner. You could easily pair it with a crisp, fresh green salad for a simple yet elegant meal. To elevate that salad and tie in with the soup’s robust flavors, consider adding some crispy prosciutto as a topping.
However, if you’re planning a more elaborate fall feast and intend for this soup to be a spectacular opener, here are some thoughtfully curated dishes that harmonize beautifully with its creamy, earthy profile:
- Seasonal Drinks to Start: Kick off your evening in style as guests arrive and settle in by serving a sophisticated pumpkin bourbon sidecar. Its warm spices and smooth finish will perfectly complement the autumn ambiance.
- An Effortless Main Course: For the main event, keep things simple and elegant with this roasted chicken with white wine and fresh herbs recipe. It’s surprisingly easy to prepare, allowing you more time to enjoy your company. Pair it with wholesome vegetable sides such as garlic butter roasted carrots and potatoes, which roast alongside the chicken, and a refreshing mixed green salad.
- A Decadent Dessert: Conclude your meal on a sweet high note with a classic slab caramel apple pie. Its generous proportions are ideal for sharing, and don’t forget to drizzle it generously with homemade salted caramel sauce and serve it warm with a scoop of creamy vanilla bean ice cream for an unforgettable finish.
How to Store and Reheat
Proper storage and reheating are key to enjoying your delicious butternut squash soup for days to come. Here’s how to ensure your leftovers remain as delightful as the first serving:
- Storage in the Refrigerator: Allow any leftover soup to cool down completely to room temperature before transferring it to airtight containers. Once sealed, the soup can be safely stored in the refrigerator for approximately 2 to 3 days. This makes it perfect for a quick, comforting lunch or dinner throughout the week.
- Freezing for Long-Term Enjoyment: To extend the life of your soup, or to prepare it in advance for future meals, freezing is an excellent option. Portion individual servings into freezer-safe, airtight containers or heavy-duty freezer bags. Ensure there’s a little headspace in containers to allow for expansion. Frozen soup will maintain its quality for up to 3 months. This is ideal for quick, healthy meals whenever you need them.
- Reheating Instructions:
- From the Refrigerator: To reheat soup that has been stored in the fridge, simply pour it into a saucepan and gently warm it on the stovetop over medium-low heat, stirring occasionally, until it is thoroughly heated through.
- From the Freezer: For frozen portions, the best method is to thaw them overnight in the refrigerator. Once thawed, you can reheat them on the stovetop as described above, or in the microwave in a microwave-safe bowl, stirring every minute or so until hot.
If, after reheating, the soup’s consistency seems too thick (which can sometimes happen after chilling or freezing), feel free to add a splash of chicken stock, vegetable stock, or coconut milk. Stir it in until the soup reaches your desired luscious consistency once more.
Finally, if you embark on making this creamy roasted butternut squash soup, I would be absolutely thrilled if you could take a moment to give this recipe a rating or leave a comment below! Your feedback truly means the world to me, and I genuinely make an effort to respond to every single comment. Please don’t hesitate to drop any questions you might have, too!
Oh, and for an extra special treat, be sure to tag me on Instagram if you share photos of your culinary creation! It is my favorite thing to witness these recipes come to life in your homes – seeing your delicious results is truly inspiring and brings so much joy to my day!
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 full-fat coconut milk
- Kosher salt & freshly ground black pepper to taste
- Chopped fresh chives for garnish (optional)
Instructions
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Preheat & Roast Squash: Preheat your oven to 400˚F (200˚C). Line a rimmed baking sheet with parchment paper or a silicone mat. Place the butternut squash halves, cut sides facing up, on the prepared baking sheet. Add 1 tablespoon of butter into the cavity of each squash half and season generously with salt and pepper. Roast for 30-40 minutes, or until the squash flesh is incredibly fork-tender and slightly caramelized. Cooking time may vary based on squash size.
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Cook Bacon & Save Fat: While the squash roasts, prepare the bacon. Line a separate rimmed baking sheet with aluminum foil. Arrange the thick-cut bacon slices in a single layer on the pan. Bake in the same oven (on a lower rack if possible) until crispy, approximately 15 to 20 minutes, depending on bacon thickness. Remove bacon from the 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 cool enough to handle, scoop all the softened flesh out of the skin and transfer it to a high-powered blender or the bowl of a food processor. Depending on the size of your appliance, you may need to work in batches to achieve a smooth puree. Blend until completely smooth and creamy, then set aside.
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Sauté Aromatics & Assemble Soup: Heat 1 teaspoon of olive oil in a medium saucepan or pot over medium-high heat. Add the chopped yellow onion and diced garlic. Sauté, stirring occasionally, until the onion is soft and translucent, about 3 to 4 minutes. Remove from heat and add this mixture to the pureed butternut squash. Stir in the dried thyme, chicken (or vegetable) stock, and coconut milk. Using an immersion blender directly in the pot, or by returning the mixture to your high-powered blender, puree until the soup is silky smooth. Taste and season generously with salt and pepper as needed. Keep the soup warm over low heat.
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Make Bacon Croutons: Retrieve the reserved bacon fat. If it has solidified, gently melt it in the microwave or a small saucepan. Dip the cubed French bread pieces into the warm bacon grease, ensuring all sides are coated. Arrange them on a clean baking sheet. Toast under the broiler for approximately 1 to 1½ minutes, turning 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 chopped crispy bacon, bacon-fat croutons, and a sprinkle of fresh chopped chives (if using). Serve immediately and enjoy!