This creamy butternut squash soup blends roasted butternut squash, sautéed onions, garlic, and carrots with chicken broth and a splash of cream for a luxuriously smooth texture. Crispy bacon crumbles add a smoky, savory crunch that perfectly balances the natural sweetness of the squash.
The recipe is straightforward and perfect for chilly days, making it an ideal choice for comfort food dinner ideas. You can enjoy this butternut squash soup with bacon as a warm and hearty meal, complemented by crusty bread or a side salad.
Warm and Inviting Fall Flavors
As the leaves change and the air turns crisp, nothing warms the soul quite like a bowl of creamy butternut squash soup. This delightful dish combines the natural sweetness of roasted butternut squash with savory elements that create a comforting experience.
Perfect for chilly evenings, this butternut squash soup with bacon is a fantastic choice for comfort food dinner ideas. The addition of crispy bacon crumbles elevates the flavor profile, making each spoonful a delightful balance of creamy and crunchy.
Ingredients That Shine
The beauty of this recipe lies in its simplicity. Key ingredients include roasted butternut squash, sautéed onions, garlic, and carrots, all simmered together in a rich chicken broth.
The infusion of thyme and nutmeg adds depth, while the heavy cream contributes to the luxuriously smooth texture. Topping it off with crispy bacon crumbles transforms this dish into a satisfying fall soup recipe that everyone will love.
A Step-by-Step Guide to Perfection
Creating this roasted butternut squash soup is straightforward and can be accomplished in about 50 minutes. Start by preheating your oven and roasting the squash until tender.
Next, sauté the onions and carrots until softened, then combine everything in a pot to simmer. Blending the mixture results in a velvety bisque that is both comforting and nourishing.
Serving Suggestions
For a complete meal, serve this butternut squash bisque with bacon alongside a loaf of crusty bread. The combination of flavors and textures makes for a delightful dining experience.
Consider garnishing with fresh herbs or an extra drizzle of cream for added visual appeal. This dish not only satisfies the palate but also creates an inviting atmosphere perfect for gatherings with family and friends.
Nutritional Benefits
This creamy butternut squash soup is not just delicious; it also offers nutritional benefits. Each serving is rich in vitamins and minerals, thanks to the wholesome ingredients.
With approximately 280 calories per bowl, it provides a hearty yet balanced option for a meal. The combination of squash and vegetables ensures a good source of fiber, making it a smart choice for those looking to enjoy a healthy diet during the fall season.
Why You’ll Love This Recipe
This butternut squash soup with bacon is more than just a meal; it’s a celebration of fall flavors. The vibrant orange color and rustic presentation make it visually appealing, while the taste is sure to impress.
Whether you’re looking for a comforting dish to warm you up or a crowd-pleaser for a dinner party, this roasted butternut squash soup is a versatile recipe that fits the bill. Enjoy the cozy kitchen setting and the delightful aromas that fill the air as you prepare this seasonal favorite.
Delicious Butternut Squash Soup with Bacon
This butternut squash soup features roasted squash pureed with sautéed vegetables and seasoned with thyme and nutmeg. The addition of bacon crumbles enhances the flavor, making it a delightful fall soup recipe. The recipe takes about 50 minutes from start to finish and serves 6 people.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Sauté Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and diced carrots, and sauté until softened (about 5-7 minutes). Stir in the minced garlic and cook for an additional minute.
- Combine Ingredients: Add the roasted butternut squash to the pot along with the chicken broth, thyme, and nutmeg. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Return the soup to the pot.
- Add Cream and Bacon: Stir in the heavy cream and half of the crumbled bacon. Heat gently without boiling. Adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and top with the remaining bacon crumbles. Optionally, drizzle with extra cream or garnish with fresh herbs.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 280kcal
- Fat: 18g
- Protein: 6g
- Carbohydrates: 28g