Six Ingredient Bacon Butternut Squash Soup

With temperatures dropping quickly in New England, a warm soup is in order.  I have been making this butternut squash soup for a few years now and it’s always a welcome additional to our family dinners in the fall and winter.  Our local farmers market had some butternut squash available and I knew it was another great opportunity to show my toddler another vegetable (even though it’s technically a fruit).  Butternut Squash is a great source of fiber, potassium vitamins A and E.  This soup also pairs well with chopped grilled chicken or sausage, which we often combine.

Quick Tip:

  1. If your local grocery store or market has the butternut squash pre-cut, it’s a huge time saver.
  2. I typically choose a thinner cut bacon since the chopped pieces will cook faster than a thick cut bacon.

What is your favorite way to cook with Butternut Squash?  I would love to hear about it, leave a comment below?

Bacon Butternut Squash Soup

Prep Time: 10-20 mins
Cook Time: 10-15 mins
Yields: 2 Quarts


  • 1 - 3 pound Butternut Squash (pre-cut or whole)
  • 1 - Apple (granny smith preferred)
  • 1 package - Bacon (use about 8 slices)
  • 1 Teaspoon - Kosher Salt
  • 1 Teaspoon - Whole Thyme
  • 1 box - Low Sodium Chicken Stock (1 QT)


  1. Chop about 8 slices of bacon and add to a large stock pot on medium heat, stir every few minutes so bacon renders down and does not stick to bottom of the pot
  2. Meanwhile, if you are working with a whole butternut squash, peel and chop into 3 inch chunks. Set aside
  3. Peel and cut apple into small chunks and set aside
  4. When bacon is brown, remove from pot with a slotted spoon. Spoon the bacon bits onto a paper towel to absorb grease
  5. With heat still on medium, add the squash chunks. Stir so the bacon grease coats the squash. Allow the squash to be roasted by the hot bacon grease and stir occasionally
  6. After 5 minutes, add the apple chunks, thyme and salt. Stir until combined
  7. Add the chicken stock. Fill until you reach the top of the squash and apples. Bring to a boil. Cook until the squash and apples are soft, about 10-15 minutes
  8. Once the squash and apples are soft, remove from heat and add the bacon bits (minus 3 tablespoons for garnish) back into the pot. Stir
  9. Allow the soup to cool for a few minutes. Use an immersion blender, food processor or blender to blend the soup to a smooth consistency. Enjoy

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