Creamy Butternut Squash Soup (From Scratch with Bacon & Maple)
This creamy butternut squash soup is made from scratch with roasted squash, crispy bacon, fresh sage, and a hint of maple for the perfect balance of savory and sweet. Rich, velvety, and full of cozy fall flavor, it’s perfect for weeknight dinners or your Thanksgiving table.
- Prep Time: 15 MINUTES
- Cook Time: 45 MINS
- Total Time: 1 hour
- Yield: 4-6 SERVINGS 1x
- Category: SOUP
- Method: STOVETOP
- Cuisine: American, Autumn, Fall Recipe, Thanksgiving
Ingredients
Scale
- 1 large butternut squash, peeled, seeded, and cubed
- 6 slices thick-cut bacon
- ½ cup maple syrup
- 1 tablespoon olive oil
- 1–2 tablespoons fresh sage, chopped
- Salt and pepper, to taste
- 2 cups chicken broth
- 1 cup half and half
- 2 tablespoons butter
Instructions
- Preheat oven to 400°F.
- Spread cubed butternut squash on a baking sheet. Drizzle with olive oil, salt, and pepper.
- Lay bacon pieces around the squash and sprinkle with fresh sage.
- Drizzle maple syrup over everything.
- Roast for 40–45 minutes, until squash is tender and caramelized.
- Remove bacon and set aside.
- Transfer roasted squash to a blender. Slowly add chicken broth and blend until smooth.
- Pour soup into a pot and simmer on low for 10–15 minutes.
- Stir in half and half, then finish with butter for a silky texture.
- Serve topped with crumbled bacon, sage, and a swirl of cream.
Notes
- Roasting the squash is key for deep flavor—don’t skip this step.
- Add broth slowly to control thickness.
- For extra richness, use heavy cream instead of half and half.
- Add a pinch of cayenne for a subtle kick.