Smokey, savory, earthy and sweet. This is the best butternut squash soup recipe I’ve ever had. If you love roasted butternut squash than you must try this!
I love soups and stews. Its one of those go to meals that’s inexpensive, and easy to do! I always make a butternut squash side dish for Thanksgiving that people rave over, so I thought about turning it into a velvety soup, and let me tell you…
This is the best butternut squash soup!
So I decided to share the wealth, and let you in on my butternut squash soup recipe that is so easy to make, you will never eat it from a can again!
{Scroll down for printable recipe}
Lay your pieces of bacon on the same baking sheet, rip up your sage, throw it in the pan, and drizzle everything with maple syrup.
The Best Butternut Squash Soup
Description
The easiest and tastiest butternut squash soup!
Ingredients
- 1 good sized butternut squash
- 6 slices of thick cut bacon
- 1/2 cup maple syrup
- fresh sage
- salt and pepper
- 8oz half and half
- about 16 oz of low sodium chicken stock
- 2 tablespoons of butter
Instructions
- Preheat oven to 400
-
Peel, seed, and quarter your butternut squash, and lay it flat side down on a baking sheetdrizzle with vegetable oil and sprinkle lightly with salt and fresh ground pepper.
- Lay your pieces of bacon on the same baking sheet, rip up your sage, throw it in the pan, and drizzle everything with maple syrup.
- Cook for about 40-45 min
- Take the pan out the oven, remove the bacon, and chop the squash up into smaller pieces, tossing it in the bacon drippings left in the pan and let cool to room temperature.
- Add squash into blender or food processor and puree while adding in chicken stock to desired consistency.
-
Pour your soup into a pot, and cook on low heat (very light simmer) for about 15 minutes.Right before serving, add your cream, and mix it in well.
**The finishing touch is to add 2 tablespoons of cold butter into your soup to give it that velvety, glossy appearance.
Use fresh sage and the crumbled bacon to garnish 🙂
This looks delicious! You make it look so easy too! Im a new follower from a linky party 🙂
This was a wonderful recipe. I made it the same way but used my stick blender instead of my food processor. Oh, and I tossed in a tablespoon of brown sugar at the end for a tiny bit of sweet.
An added bonus is that you get to eat the bacon for lunch!
Thanks for the recipe.
Yes, Love that bacon! So glad you liked it 🙂
How many servings does this yield?
about 6
I’m dairy intolerant- can I skip the cream at the end?? Or substitute it with something?? Thanks!
I’m sure you could. Not sure if you can tolerate mimicreme, coconut milk, or almond milk, but those would be good substitutes for the cream, or just omit it completely and puree it in a blender. It will still be velvety smooth. 🙂
This was very tasty and so simple to make! I added honey crisp apples and garlic cloves, and next time I think I will toss a little onion in too because I love the sweet and savory combo. Shared on my FB page “Changing Seasonings.”
Yum! Sounds like great additions!