Butternut Squash Soup Recipe | Happy Healthy Eating

This is baked Butternut Squash Soup Screams dropped comfort food. It's everything you want in a soup – creamy, silky texture and rich flavor. Top with smoked bacon and chives for the finishing touch. This is a must-have this fall and perfect for the holidays!

Why You’ll Love This Butternut Squash Soup Recipe

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

• Suitable for freezing. Pull it out of the refrigerator the night before or toss it in the pan before dinner for an extra kick.
• Naturally sweet. Roasted squash, potatoes, and bell peppers come together to create a smoky, naturally sweet soup.
• Autumn style. Crispy bacon, thyme, sage, nutmeg and cinnamon are fall favorites.
• healthy. It's packed with fresh ingredients and perfect for cleaning out your pantry.

what do you need

Sage sage and thyme give this soup a herbal aromatic feel that screams “fall.” Scroll to the bottom of the post for the exact ingredients.

• Butternut Squash – Remove the seeds.
• Yukon Potatoes – Russets and baby potatoes are also good.
• bell pepper – Use red, yellow or orange peppers. Do not use green ones as they will darken the color of the soup.
• olive oil- Choose vegetable, corn, or canola oil if you have that on hand.
• salt and pepper – I prefer kosher salt and fresh black pepper.
• bacon – Both regular bacon and thick-cut bacon will work.
• red onion—— You can also use yellow and white onions.
• garlic – Fresh garlic and minced garlic are best.
• Herbal medicine – I used fresh sage and thyme. Rosemary is a great substitute.
• spices– You will need nutmeg and cinnamon.
• Vegetable soup—— Feel free to use water or chicken broth.
• Chinese chives- Onions also work.

How to Make Roasted Butternut Squash Soup

Using bacon grease to sauté onions adds complexity and lots of smoky flavor. Scroll to the bottom of the post to see the full recipe card.

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

• Bring it to a boil. Pour in vegetable broth. Stir in roasted vegetables and cover Dutch oven. Cook for 10 minutes. Remove from heat.
• Mix it. Transfer mixture and cinnamon to blender. Process until smooth.
• Serve. Pour soup into bowls and top with fresh herbs, crispy bacon and chives. enjoy!

Tips and variations

Delicious Parmesan cheese, heavy cream, and tangy goat cheese elevate the flavor of this spiced butternut squash soup in minutes.

• Make it spicy. While the onions are sautéing, stir in 1/4-1/2 of the jalapeños in the Dutch oven for extra spiciness. You can also use 1/4-1/2 teaspoon cayenne pepper, red pepper flakes, or chili oil.
• Creamy. Once combined, mix 1/2-1 cup heavy cream or 1/2 cup heavy cream into the soup. Cook for 5 minutes to blend the flavors, then serve as normal.
• More ingredients. A sprinkle of crispy croutons, crumbled goat cheese, puffed quinoa or chopped cashews adds even more texture to each spoonful.
• Be prepared in advance. Roast the veggies, cook the bacon, and sauté the onions 3 days in advance, so all you need to do is boil and stir before serving.
• Make it cheesy. Once combined, stir 1/4 cup of the cream cheese or shredded Parmesan cheese into the soup and cook over medium-low heat for 5-10 minutes or until completely melted.
• Use leftovers. Add 1-2 cups of leftover roasted vegetables, like mine Roasted Cauliflower Add to pot and continue recipe as normal to reduce food waste and add more flavor.

Food recommendations

This sweet, garlicky butternut squash soup is perfect for Thanksgiving dinner. i love it and mine Thanksgiving Turkey Hassle-Free and turkey gravy on top. Other holiday turkey recipes include mine Maple Smoked Turkey and Garlic Herb Turkey Breast. Vegetarian noodles, try mine Sautéed Brussels Sprouts with Bacon and Cheesy Scalloped Potatoes.

How to store and reheat leftovers

When leaving to cool on the counter or serving, keep away from direct heat and sunlight to prevent spoilage.

• refrigerator: Store in an airtight container for up to 4 days.
• refrigerator: Portion into freezer bags or containers. Freeze for up to 3 months. Thaw overnight or reheat directly from frozen.
• To reheat: Heat in the microwave in 20-second increments, stirring between each heat, until hot. You can also put it in a pot and heat it over medium-low heat for 10-12 minutes.

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