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Bacon Butternut Squash Soup: A Warm Fall Favorite!

Bacon Butternut Squash Soup for a Hearty Fall Meal
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A delicious and hearty soup made with roasted butternut squash and crispy bacon, perfect for a cozy fall meal.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 4 slices of bacon, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
  3. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
  4. Add the diced onion to the pot and sauté until translucent, about 5 minutes.
  5. Stir in the minced garlic and cook for an additional minute.
  6. Add the roasted butternut squash, broth, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
  8. If desired, stir in heavy cream for a richer texture.
  9. Serve hot, garnished with crispy bacon and a sprinkle of cinnamon.

Notes

  • For a vegan version, omit the bacon and use vegetable broth.
  • Adjust the seasoning according to your taste.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipesdays.com/bacon-butternut-squash-soup-fall-meal-recipe/