Butternut Squash Soup W/ Honey Pecan Butter Recipe

Name: Butternut Squash Soup W/ Honey Pecan Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 lb) butternut squash; 2 tablespoons butter; 2 slices bacon, chopped; 1 large yellow onion, chopped; 6 cups low sodium chicken broth; ¼ cup orange juice, freshly squeezed; 1 pinch nutmeg; 1 pinch salt; 1 teaspoon white pepper; 3 tablespoons pecans, toasted and finely chopped; 1 tablespoon honey; whole leaves Italian parsley

Servings: persons

2 (2 lb) butternut squash
2 tablespoons butter
2 slices bacon, chopped
1 large yellow onion, chopped
6 cups low sodium chicken broth
¼ cup orange juice, freshly squeezed
1 pinch nutmeg
1 pinch salt
1 teaspoon white pepper
3 tablespoons pecans, toasted and finely chopped
1 tablespoon honey
whole leaves Italian parsley

1
Preheat oven to 375F.
2
Halve the squash and place pieces cut side down on an oiled baking sheet.
3
Bake until the squash can easily be skewered, 45 to 60 minutes.
4
Cool for 20 minutes.
5
Remove the seeds and discard.
6
Scrape pulp and reserve.
7
Discard peel.
8
In a soup pot over medium heat, melt 1 tablespoon butter.
9
Add bacon and onion and cook, stirring occasionally, until onion is soft, about 10 minutes.
10
Add squash and broth and simmer until squash falls apart, about 30 minutes.
11
Cool for 20 minutes.
12
In a blender, puree soup in batches until very smooth, 2 to 3 minutes per batch.
13
Strain into a clean soup pot and add orange juice and nutmeg.
14
Season with salt and pepper.
15
If soup is too thick, thin with additional water or stock.
16
Make compound butter by mashing together the remaining 1 tablespoon of butter, pecans, and honey.
17
Season with salt and pepper.
18
Roll butter in plastic wrap into a cylindrical shape, 1 inch in diameter.
19
Store in the refrigerator.
20
To serve, ladle soup into soup bowls.
21
Cut 1/4-inch slices of pecan butter and float one in center of each bowl of soup.
22
Garnish with parsley.
23
Nutrients per serving calories 194, protein 7g, carbohydrates 31g, fiber 7g, fat 7g (saturated fat 3g), cholesterol 10mg, sodium 714mg.

1190

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (2 lb) butternut squash, 2 tablespoons butter, 2 slices bacon, chopped, 1 large yellow onion, chopped, and more.

Yes, Butternut Squash Soup W/ Honey Pecan Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Soup W/ Honey Pecan Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions