This roasted butternut squash soup with bacon is my new favorite soup recipe. It brings a taste of autumn and the fall holidays all into one bite, and its incredibly simple. Quick easy meals are a necessity for the fall season and when you can make that quick and easy meal healthy and flavorful too—its priceless!
You know me, when it comes to recipes, I love simple. And this soup recipe is exactly that. Just chop the vegetables, spread them out on a pan with the bacon on top, roast them, puree and serve.
I started by peeling the butternut squash and chopping it into cubes. This is the hardest part of the recipe by far. If you know of a quick trick for peeling butternut squash let me know! Then, I added the chopped squash with the chopped pepper, onion and two apples to the foil covered pan.
Drizzle with butternut squash mixture with some oil and sprinkle with salt and pepper. Add a pound of bacon on top and then roast in the oven at 400 degrees for 1 hour.
At this point you can either blend the butternut squash and veggies in small batches and add some chicken broth, or use a food processor. But the easiest way is to use an immersion hand blender. This is a perfect step to get the kids involved in.
And that’s it! You’re done! This roasted butternut squash soup with bacon recipe made enough for our family of five to last for two meals, so depending on your family size you might have some left over to freeze for another meal! I always love making two meals at once—so efficient. 😉
The original recipe I used called for 2oz goat cheese and 1/4 cup white wine. I didn’t have those on hand, but our family still loved the recipe!
Ingredients
- 2lb butternut squash
- red or green pepper
- 2 apples
- large onion
- 1 pound bacon
- 1/4 cup olive oil
- salt and pepper to taste
- 1 tsp sage
- 2 tsp garlic
- 4 cups chicken broth
Instructions
- Preheat oven to 400 degrees. Chop all veggies and spread them out on a cookie sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Lay the bacon on top of the chopped veggies.
- Bake for one hour at 400 degrees.
- Remove about 4 strips of the bacon and chop it for garnish.
- Pour the rest of the veggies in a large stockpot along with the chicken broth, sage, garlic and white wine. Cook on high for about 15 minutes. Use a spoon to break up the large chunks whenever you can.
- Add 2 oz goat cheese if you desire, and then puree with an immersion blender. (Or you can add in small batches to a blender or food processor.)
- Serve and garnish with chopped bacon. (You can also sprinkle some parmesan cheese on top too.)
