Best Roasted Butternut Squash and Bacon Soup

Here is my favorite roasted butternut squash and bacon soup recipe, with tender roasted squash, crispy bacon pieces, warming spices, and a touch of cream for richness.

This soup has become our go-to comfort meal when the weather starts getting chilly. I love making a big batch on Sunday so we can have easy lunches all week long. Nothing beats a warm bowl of soup on a cold day, right?

What Kind of Butternut Squash Should I Use?

For this soup, you’ll want to pick a butternut squash that feels heavy for its size and has a smooth, tan-colored skin without any soft spots or blemishes. A good butternut squash should have a firm neck and bulbous bottom, and when you tap it, it should sound hollow. You can find them year-round at most grocery stores, but they’re at their peak during fall and winter months. If you’re short on time, many stores sell pre-cut butternut squash chunks in the produce section, which can save you about 15 minutes of prep work – just make sure the pieces look fresh and aren’t dried out around the edges.

Options for Substitutions

This cozy soup is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Butternut squash: If butternut squash isn’t available, try acorn squash, delicata squash, or even sweet potatoes. The cooking time should stay about the same, but sweet potatoes might cook a bit faster.
• Bacon: For a lighter version, you can skip the bacon and add a smoky flavor with 1/2 teaspoon smoked paprika. Or try pancetta, turkey bacon, or even diced ham for different flavor profiles.
• Goat cheese: Not a fan of goat cheese? Cream cheese, ricotta, or even a dollop of sour cream work great as creamy toppings. You could also use crumbled feta for a tangy kick.
• Chicken stock: Vegetable stock works perfectly if you want to keep it vegetarian (just skip the bacon too). You can also use turkey or beef stock, though it will change the flavor slightly.
• Red bell pepper: Orange or yellow bell peppers are easy swaps, or you can use a couple of carrots for extra sweetness and color.
• Fresh chives: Green onions, fresh parsley, or even a sprinkle of dried herbs like oregano make nice finishing touches if you don’t have chives on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making butternut squash soup is not roasting the squash long enough – undercooked squash will leave you with a chunky, uneven texture instead of the smooth, creamy soup you’re after, so make sure those cubes are fork-tender and slightly caramelized before blending.

Another common error is adding all the chicken stock at once, which can make your soup too thin; start with less stock and gradually add more until you reach your preferred consistency since you can always thin it out but it’s harder to thicken it back up.

Don’t forget to cook your bacon until it’s properly crispy before setting it aside – soggy bacon will lose its crunch when added back to the hot soup, and always taste and adjust your seasoning at the end since roasted vegetables can vary in natural saltiness.

For the smoothest results, let the soup cool slightly before blending and work in batches if using a regular blender to avoid dangerous splattering from the hot liquid.

What to Serve With Butternut Squash and Bacon Soup?

This rich, smoky soup pairs beautifully with crusty bread or warm dinner rolls that you can use to scoop up every bit of the creamy goodness. I love serving it alongside a simple arugula salad with a light vinaigrette to balance out the richness of the bacon and goat cheese. For a heartier meal, try it with a grilled ham and cheese sandwich or some buttery cornbread that complements the sweet squash flavors. You can also sprinkle some toasted pumpkin seeds or extra crumbled goat cheese on top for added texture and flavor.

Storage Instructions

Refrigerate: This soup gets even better after sitting overnight! Store it in the fridge in an airtight container for up to 5 days. The flavors really meld together beautifully, making it perfect for meal prep. Just keep the goat cheese and chives separate until you’re ready to serve.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. I like to freeze it in individual portions so I can grab just what I need. Let it thaw overnight in the fridge before reheating, and save the goat cheese and chives for fresh garnish.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after storing, just add a splash of chicken stock to get it back to your preferred consistency. Top with fresh goat cheese and chives right before serving for the best flavor.

Preparation Time	10-15 minutes
Cooking Time	35-40 minutes
Total Time	45-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 26-32 g
• Fat: 52-62 g
• Carbohydrates: 105-120 g

Ingredients

For roasting the vegetables:

• 1 red bell pepper (chopped into 1-inch chunks)
• 1 butternut squash (about 3 lb, peeled, seeded, and cut into 1-inch cubes)
• Kosher salt and black pepper
• 2 tbsp olive oil (or any neutral oil like canola)
• 4 slices bacon (diced, for rendering and flavor)
• 3 garlic cloves
• 1 onion (diced into 1/2-inch pieces)

For the soup assembly and garnish:

• 1/4 cup crumbled goat cheese (optional but recommended for tanginess and creaminess)
• 1/2 tsp dried thyme (I use McCormick for consistent flavor)
• 2 1/2 cups chicken stock (plus more if needed for desired consistency)
• 2 tbsp fresh chives (chopped just before serving)
• Kosher salt and black pepper

Step 1: Prepare Ingredients and Start Roasting

• 1 butternut squash
• 1 onion
• 1 red bell pepper
• 4 slices bacon
• 2 tbsp olive oil
• 3 garlic cloves
• Kosher salt and black pepper

Preheat your oven to 400°F.

While it heats, peel and seed the butternut squash, then cut it into 1-inch cubes.

Dice the onion into 1/2-inch pieces and chop the red bell pepper into 1-inch chunks.

Dice the bacon into small pieces.

Mince the garlic cloves fresh—this matters for flavor.

Toss the squash, onion, pepper, and bacon together on a large baking sheet with the olive oil, minced garlic, a good pinch of kosher salt, and black pepper.

Mix everything well to coat evenly, then spread it into a single layer.

Roast for 25-30 minutes, stirring halfway through, until the squash is very tender and the bacon is crispy.

Step 2: Separate Bacon and Build the Soup Base

• roasted squash mixture from Step 1
• 1/2 tsp dried thyme
• crispy bacon from Step 1

Remove the roasted mixture from the oven.

Using a slotted spoon or tongs, carefully pick out the crispy bacon pieces and set them aside on a paper towel to keep them crunchy.

Pour the remaining roasted squash mixture (with the rendered bacon fat and all those caramelized bits) into a large pot.

Add the dried thyme and stir well—the thyme will bloom as it contacts the hot vegetables and fat.

Let everything cook together for 1-2 minutes so the thyme’s flavor really infuses into the base.

Step 3: Blend into Smooth Soup and Finish

• vegetable and thyme mixture from Step 2
• 2 1/2 cups chicken stock
• Kosher salt and black pepper

Pour the chicken stock into the pot with the roasted vegetables and thyme.

Using an immersion blender, blend the soup until completely smooth and creamy—I find an immersion blender works better than a traditional blender for soups because you can control the consistency right in the pot and there’s less mess.

If you prefer a slightly thinner soup, add more stock as needed.

Bring the soup to a gentle boil, then reduce the heat and simmer for 5-10 minutes to meld all the flavors together.

Taste the soup and adjust the seasoning with kosher salt and black pepper to your preference.

Step 4: Serve with Toppings

• smooth soup from Step 3
• crispy bacon from Step 2
• 1/4 cup crumbled goat cheese
• 2 tbsp fresh chives

Ladle the soup into bowls.

Top each bowl with the reserved crispy bacon pieces, a dollop of crumbled goat cheese for a tangy creaminess that brightens the sweetness of the squash, and a generous sprinkle of fresh chives.

The fresh chives should be chopped just before serving so they stay vibrant and their onion-like bite cuts through the richness of the soup.