Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash (3lb) cut into 1-inch chunks; 1 Onion diced; 1 red bell pepper, chopped; 4 slices bacon, diced; 2 tablespoons olive oil; 4 cloves garlic; to taste kosher salt; to taste Ground black pepper; to taste red pepper flakes; 4 slices bacon; 1/2 teaspoon dried thyme; 2 1/2 cups chicken stock

Servings: persons

1 butternut squash (3lb) cut into 1-inch chunks
1 Onion diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
4 cloves garlic
to taste kosher salt
to taste Ground black pepper
to taste red pepper flakes
4 slices bacon
1/2 teaspoon dried thyme
2 1/2 cups chicken stock

1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2
Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet.
3
Add olive oil and garlic; season with salt and pepper, to taste.
4
Gently toss to combine.
5
Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime.
6
While squash is in the oven, heat a large skillet over medium high heat.
7
Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes.
8
Transfer to a paper towel-lined plate.
9
Heat a large stockpot or Dutch oven over medium heat.
10
Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
11
Stir in chicken stock and puree with an immersion blender.
12
Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes.
13
If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
14
Serve immediately, garnished with bacon, goat cheese and chives, if desired.

841

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: 1 butternut squash (3lb) cut into 1-inch chunks, 1 Onion diced, 1 red bell pepper, chopped, 4 slices bacon, diced, and more.

Yes, Roasted Butternut Squash Soup 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!

Roasted Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions