This smooth butternut squash soup topped with bacon is perfect as a warming light lunch at this time of year. Enjoy with bread or just by itself.
A couple of weeks ago it was the middle of summer but suddenly, along with the children returning to school, autumn seems to have arrived. I'm no longer quite so keen to eat salads for lunch and have begun craving warm comforting soups and stews instead.
I've started to look out for more root vegetables as I'm doing my shopping and I've made my first soup of the season.
This smooth butternut squash and bacon soup is my first soup in a few months and maybe that's why I enjoyed it so much. Or maybe I enjoyed it so much because yes, it is that good.
A soup may seem a simple choice but a well made soup is just the best thing to eat to welcome the change in seasons. This soup made me look forward to autumn cooking and eating. It really is a bowl of comfor food.
Ingredients for this butternut squash soup
This soup is really simple to make and you don't need many ingredients. I used:
- Bacon - I love smoked bacon but feel free to use unsmoked if you prefer it. You can chop up strips of bacon or use lardons. Either will work well. Although you can see I used strips of bacon, using lardons means you can often get even more deliciously crispy bits which are perfect for topping this soup with.
- Aromatics - I used onion and garlic. You can use white or red onion and either fresh garlic or a garlic paste or puree.
- Vegetables - I used butternut squash, carrot and red pepper. Feel free to use a different coloured pepper and although this is butternut squash soup, there's no reason why you can't make it with a different orange squash such as pumpkin.
- Chicken stock - I made mine up using a stock cube but you can use homemade or ready made stock if you want. Also feel free to replace it with vegetable stock if that's what you have.
- Seasoning - I love a generous amount of black pepper. You can add a little salt too, depending on how salty the stock is that you use. Just add a little to taste.
How to make butternut squash and bacon soup
Do follow the instructions in the recipe card further down the page. This butternut squash and bacon soup is really simple to make.
To get extra flavour into the soup I cook the bacon first in the saucepan and then use the same pan to make the soup in. This means all those delicious bacon flavours are not lost and flavour the soup too. However, if you want to make it more quickly you can cook the bacon in another pan at the same time as starting on the soup.
Once you've cooked the bacon, set it aside and add the chopped onion to the pan. Cook it until soft and then add all the other vegetables and stock. Simmer the soup until everything is cooked through and then use a stick blender to blitz it. Or if you don't have a stick blender, you can transfer it to a jug blender.
Serve the soup topped with the bacon and any other soup toppings you like. I've added a little chopped coriander in these pictures.
Can you adapt this butternut squash soup?
Of course you can adapt it. You can alter the vegetables a little. If you don't have a bell pepper just miss it out. If you don't have a butternut squash you can make it with pumpkin or acorn squash instead. In fact, any orange fleshed squash would make a great soup.
I usually use chicken stock but vegetable squash is fine too.
If you are vegetarian you can use a vegetarian bacon substitute instead or just top this smooth and creamy soup with something different. How about Marmite croutons for a bit of umami flavour?
A great recipe for batch cooking!
Whenever I eat soup after not having had it for a while I start to ask myself why I don't make it more often?
It's easy to make, full of nutrients from all the vegetables and the best thing is that soup is just so easy to reheat. That means you can make it whenever you've got time and then just keep it in the fridge or freezer until you want to eat it. It'll keep well for three days in the fridge.
If you have family members eating at different times, everyone can still have a healthy homemade meal.
If you like meals like that then definitely check out my Cook Once Eat Twice recipes collection and get some tasty meal planning inspiration!
How to freeze this soup?
This butternut squash soup is really easy to freeze. Just pop it into individual portions in feezer bags or freezer-proof containers. You can freeze it for up to three months.
To defrost you can take it out of the freezer in advance and let it defrost overnight in the fridge or at room temperature if you need it to defrost more quickly. You can then reheat it in a saucepan or in the microwave.
I often just defrost it in the microwave as it's great for a last minute meal that way.
Butternut Bacon Soup
- 5 strips bacon diced
- 1 onion diced
- 2 garlic cloves crushed
- 400 g butternut squash diced
- 1 carrot diced
- 1 red pepper diced
- 800 ml chicken stock
- black pepper to taste
- Put the bacon in a saucepan and cook until it begins to turn crispy. Remove it from the pan and leave it on a piece of kitchen roll.
- Add a little extra oil if necessary and cook the onion gently for about 5 minutes until softened.
- Stir in the crushed garlic and cook for another minute.
- Add the vegetables and stock and simmer for 20 minutes until all the vegetables are cooked through.
- Transfer to a blender and blitz until smooth.
- Season with extra black pepper.
More soup recipes
If you like this butternut squash doup then do check out my soup recipes collection or try one of these soups: