Butternut Squash Soup with Bacon and Cheddar
Cozy up with a bowl of rich and indulgent Butternut Squash Soup with Bacon and Cheddar, the perfect marriage of creamy, velvety textures and bold, savory flavors. This comforting fall favorite begins with roasted butternut squash, giving it a deep caramelized sweetness, while sautéed garlic and onion add layers of aromatics. A touch of heavy cream and a hint of nutmeg balance the soup’s profile, creating a luscious base that’s pureed to silky perfection. Topped with crispy bacon crumbles, sharp cheddar cheese, and a garnish of fresh herbs, each spoonful delivers a delightful mix of smoky, salty, and earthy notes. Quick to prepare and crowd-pleasing, this soup is a satisfying meal on its own or pairs beautifully with crusty bread for an unforgettable seasonal delight. Keywords: butternut squash soup, bacon, cheddar, creamy soup, fall recipe, roasted squash soup.
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Recipe Information
Ingredients
- 1 large (about 2.5–3 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 4 slices bacon
- 1 cup (shredded) sharp cheddar cheese
- 0.25 cups (optional, for garnish) sour cream or heavy cream
- 2 tablespoons (chopped, for garnish) fresh parsley or chives
Instructions
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 40–50 minutes, or until the flesh is tender when pierced with a fork.
While the squash roasts, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble it into small pieces and set aside.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes, or until soft and translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Once the butternut squash is roasted, let it cool slightly. Scoop out the flesh and add it to the pot with the onions and garlic. Pour in the chicken or vegetable broth, and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 15–20 minutes to allow the flavors to meld.
Using an immersion blender (or working in batches with a stand blender), carefully puree the soup until smooth and creamy. If the soup is too thick, add more broth to reach your desired consistency.
Stir in the heavy cream, ground nutmeg, salt, and pepper. Warm the soup over low heat, making sure not to let it boil. Taste and adjust seasoning as needed.
Ladle the soup into bowls and top each serving with crumbled bacon, shredded cheddar cheese, a dollop of sour cream (if using), and a sprinkle of fresh parsley or chives.
Serve immediately with crusty bread or a side salad for a satisfying meal.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
