Curl up with a bowl of this sweet-tasting butternut squash soup on a chilly day. Full of healthy vegetables and crispy bacon, you can enjoy this soup for dinner or lunches throughout the week.
Pureed Butternut Squash Soup Overview
This soup is smooth and creamy, it's slightly sweet tasting and vary flavorful. I really enjoy serving this soup when it's chilly outside and butternut squash is in season.
I recommend this recipe to everyone because it's made from simple healthy inexpensive vegetables, it is low in sodium with no preservatives. Prep time is roughly 15 minutes plus another 30 minutes to cook.
The process is simple. First, cook the bacon, and chop your squash, potatoes, veggies, and garlic. Add the ingredients to a pot and heat with broth, tomato paste, herbs, and spices. Blend until creamy, add chopped potato and squash for texture, and cook until soft. Add crunch bacon pieces and serve!
Recipe Ingredients
- 4 garlic cloves - minced
- 1 cup yellow onion - chopped
- 1 large carrot - chopped
- 1 celery stalk - chopped
- 1 medium butternut squash - peeled and chopped into bite-size cubes (about 6 cups)
- 3 cups russet potatoes - peeled and chopped into bite-size cubes
- 4 cups vegetable broth
- 3 Tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 cooked bacon slices - chopped
How To Make Pureed Butternut Squash Soup
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Cook 4 bacon slices in a frying pan until crispy. Chop into small pieces and set aside.
STEP 2: Slice the squash in half, peel the outside with a vegetable peeler or paring knife. Scoop out the inside seeds and strings with a spoon. Chop the squash into ½" cubes. Add 4 cups of squash to one bowl, and 2 cups of squash to another bowl.
STEP 3: Wash, scrub, and peel the potatoes. Chop into bite-sized ½" cubes. Add 2 cups of chopped potatoes to a bowl, and 1 cup of potatoes to another bowl.
STEP 4: Heat 1 Tbsp of cooking oil in a large pot over medium-high heat. Add 4 cloves of minced garlic and 1 cup of chopped yellow onion. Cook until the onion turns translucent, about 1-2 minutes.
STEP 5: Add 1 large chopped carrot, and 1 chopped celery stalk. Cook for another 2-3 minutes. Add 4 Cups of chopped acorn squash, 2 cups of chopped russet potatoes, 4 cups vegetable broth, 3 Tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp ground black pepper.
STEP 6: Mix everything together and bring to a boil, then reduce heat and let simmer. Cook until squash and potatoes are soft when poked with a fork.
STEP 7: Pour half of the ingredients into a high-speed blender or food processor using a soup ladle. Puree until smooth and creamy. Pour this soup into a large bowl and set aside.
NOTE: Be careful when pureeing the soup in a blender as hot air is released when removing the lid. Don't fill the blender cup more than half full.
STEP 8: Repeat the blending steps with the rest of the soup until the soup is smooth and creamy.
STEP 9: Now add the pureed soup back to the pot along with the remaining 1 cup of chopped potato and 2 cups of chopped squash. Cook for an additional 2-3 minutes or until squash and potatoes are soft when poked with a fork.
STEP 10: Lastly, add the crunchy chopped cooked bacon and stir it in. Taste and season with more salt and pepper if desired. Scoop into bowls, serve, and enjoy!
Recipe Tips
- This soup will work with butternut squash, acorn squash, or pumpkin. I used acorn squash for this recipe.
- Save time by using frozen chopped butternut squash. It won't taste the same and, but it will cook faster than fresh squash. Keep a close eye on this by poking with a fork often to check doneness. Overcooked squash is mushy and no fun to eat.
- You'll have leftover broth from the carton that you don't need for this recipe. Freeze the leftover broth in 1-cup portions for future recipes.
- The soup will bubble and get messy around the stove, keep your stove clean using a lid or splash guard.
How to store leftovers
- Refrigerate - Leftover soup can be stored in an airtight container in the fridge for 4-5 days. Reheat the soup in the microwave or on the stove. Cover with a lid or paper towel as it will bubble and make a mess.
- Freeze - This soup can also be frozen for future meals. Once completely cooled, pour it into a ziplock freezer bag, and seal it flat. The soup can be frozen for up to 6 months.
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Butternut Squash Soup
Ingredients
- 4 garlic cloves - minced
- 1 cup yellow onion - chopped
- 1 large carrot - chopped
- 1 celery stalk - chopped
- 1 medium acorn squash - peeled and chopped into bite-size cubes (about 6 cups)
- 3 cups russet potatoes - peeled and chopped into bite-size cubes
- 4 cups vegetable broth
- 3 tablespoon tomato paste
- 2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cooked bacon slices - chopped
Instructions
- Cook 4 bacon slices in a frying pan until crispy. Chop into small pieces and set aside.
- Slice the squash in half, peel the outside with a vegetable peeler or paring knife. Scoop out the inside seeds and strings with a spoon. Chop the squash into ½” cubes. Add 4 cups of squash to one bowl, and 2 cups of squash to another bowl.
- Wash, scrub, and peel the potatoes. Chop into bite-sized ½” cubes. Add 2 cups of chopped potatoes to a bowl, and 1 cup of potatoes to another bowl.
- Heat 1 Tbsp of cooking oil in a large pot over medium-high heat. Add 4 cloves of minced garlic and 1 cup of chopped yellow onion. Cook until the onion turns translucent, about 1-2 minutes.
- Add 1 large chopped carrot, and 1 chopped celery stalk. Cook for another 2-3 minutes. Add 4 Cups of chopped acorn squash, 2 cups of chopped russet potatoes, 4 cups vegetable broth, 3 Tbsp tomato paste, 2 tsp dried thyme, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp ground black pepper.
- Mix everything together and bring to a boil, then reduce heat and let simmer. Cook until squash and potatoes are soft when poked with a fork.
- Pour half of the ingredients into a high-speed blender or food processor using a soup ladle. Puree until smooth and creamy. Pour this soup into a large bowl and set aside.
- Repeat the blending steps with the rest of the soup until the soup is smooth and creamy.
- Now add the pureed soup back to the pot along with the remaining 1 cup of chopped potato and 2 cups of chopped squash. Cook for an additional 2-3 minutes or until squash and potatoes are soft when poked with a fork.
- Lastly, add the crunchy chopped cooked bacon and stir it in. Taste and season with more salt and pepper if desired. Scoop into bowls, serve, and enjoy!
Recipe Notes:
- NOTE: Be careful when pureeing the soup in a blender as hot air is released when removing the lid. Don’t fill the blender cup more than half full.
- Refrigerate - Leftover soup can be stored in an airtight container in the fridge for 4-5 days. Reheat the soup in the microwave or on the stove. Cover with a lid or paper towel as it will bubble and make a mess.
- Freeze - This soup can also be frozen for future meals. Once completely cooled, pour it into a zip-top freezer bag, and seal it flat. The soup can be frozen for up to 6 months.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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