Butternut Squash Soup Recipe | Happy healthy eating

This is fried Butternut Squash Soup Read the scream comfort food. Everything you want in a soup – creamy, velvety, and full of flavor. Top with smoky bacon and chives for the finishing touch. It's a must this fall and perfect for the holidays!

Why You'll Love This Butternut Squash Soup Recipe

If you're looking for a new recipe to add to your Thanksgiving menu, this hearty butternut squash soup is just what you need.

• Freezer-friendly. Take it out of the freezer the night before or throw it in a bowl right before dinner for an extra quick side.
• Naturally sweet. Roasted squash, potatoes and bell peppers combine for a smoky, naturally sweet soup.
• Fall flare. Crispy bacon, thyme, sage, nutmeg, and cinnamon are among fall's favorite ingredients.
• healthy It's filled with fresh ingredients and perfect for cleaning out the pantry.

What you will need

Piney sage and thyme give this soup an herbal, aromatic vibe that just screams “fall.” Scroll down the post for exact ingredients.

• Butternut Squash- Remove the seeds.
• Yukon Potato- Russet potatoes and baby potatoes are also good.
• pepper- Use red, yellow or orange peppers. Do not use green color as they will darken the color of the soup.
• olive oil- Go for vegetable, corn or canola oil if you have it on hand.
• salt and pepper- I like kosher salt and freshly-cracked black pepper.
• bacon – Both regular and thick-cut bacon work.
• red onion- You can also use yellow and white onions.
• garlic- Fresh garlic and garlic paste are best.
• herb- I used fresh sage and thyme. Rosemary is a good substitute.
• spices- You need ground nutmeg and ground cinnamon.
• Vegetable broth- Feel free to use water or chicken broth.
• chives – Green onions also work.

How to make Roasted Butternut Squash Soup

Using bacon grease to fry the onions adds complexity and lots of smoky goodness. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat it to 400F. Line a baking sheet with parchment paper. You can also bake directly in it. Set it aside.
• Season and roast. Toss squash, potatoes and bell peppers in a large bowl with olive oil, salt and pepper. Spread them on the prepared baking sheet. Don't overlap them too much. Bake for 25 minutes or until squash is fork-tender.
• Cook the bacon. Add bacon to a large Dutch oven over medium-high heat. Cook the bacon for 5-6 minutes or until crisp. Remove from heat and set it on a paper towel-lined plate.
• Fry the onion. Stir onion into bacon grease and cook 2-3 minutes or until translucent. Stir in the garlic and cook for another 30 seconds. Add the sage, thyme, salt, pepper and nutmeg. Cook for another 30 seconds.

• boil Pour in the veggie broth. Stir in roasted vegetables and cover Dutch oven. Boil it for 10 minutes. Remove from heat.
• Blend. Transfer mixture and cinnamon to blender. Process until smooth.
• serve Ladle soup into serving bowls and top with fresh herbs, crispy bacon and chives. Enjoy!

Tips and variations

Delicious Parmesan, heavy cream, and tangy goat cheese can elevate this spicy butternut squash soup in minutes.

• Make it spicy. Stir in 1/4-1/2 small jalapeños in Dutch oven while roasting onions for a spicy kick. You can use 1/4-1/2 teaspoon of cayenne pepper, cayenne pepper flakes or chili oil.
• Be creamy. After blending, add 1/2-1 cup heavy cream or half-and-half to the soup. Simmer for 5 minutes to combine the flavors and serve as usual.
• More toppings. A sprinkle of crunchy croutons, crumbled goat cheese, puffed quinoa, or chopped cashews can add more texture to each spoonful.
• Prepare ahead. Roast the vegetables, cook the bacon and roast the onions 3 days in advance so all you have to do is boil and mix just before serving.
• Make it cheesy. After blending, whisk in 1/4 cup cream cheese or shredded Parmesan into soup and simmer over medium-low heat for 5-10 minutes or until completely melted.
• Use leftovers. Add 1-2 cups of leftover roasted vegetables like I do Roasted Cauliflower Place in the pot and continue with the recipe as usual to reduce food waste and add more flavor.

Serving advice

This sweet butternut squash soup with a hint of garlic is great with Thanksgiving dinner. I love it with me No Fuss Thanksgiving Türkiye And Turkey gravy Other holiday turkey recipes included above are mine Maple Smoked Türkiye And Garlic Herb Turkey Breast. For veggie sides, try mine Roasted Brussels Sprouts with Bacon And Cheesy Scalloped Potatoes.

How to store and reheat leftovers

Keep it out of direct heat and sunlight while on the counter to chill or serve to prevent spoilage.

• Fridge: Keep it in an airtight container for up to 4 days.
• Freezer: Pour it into freezer bags or containers in serving-size portions. Freeze for up to 3 months. Reheat directly from overnight thawing or freezing.
• To reheat it: Microwave it in 20-second increments, stirring between each one, until heated through. You can heat it in a pot on medium-low heat for 10-12 minutes.

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