This bacon squash soup is the perfect cozy soup for Fall or Winter. Curl up with a bowl of this sweet tasting soup on a chilly day. Full of healthy vegetables and crispy bacon, you can enjoy this soup for dinner or lunches throughout the week.

Serve this recipe with crunchy roasted parmesan chickpeas, our savory herb quick bread or easy healthy four-seed crackers.

A large white pot with bacon squash soup. Chopped bacon and parsley sprinkled on top.

Pureed Winter Squash Soup With Bacon

Why not skip the store-bought soups that are often loaded with sodium, sugar and low quality ingredients, and make your own healthier version instead!
A variety of delicious vegetables are added to this soup including acorn squash to create the perfect creamy and sweet taste.
Perfect for chilly weeknights when you’re craving a cozy bowl of filling soup. Plus leftovers make a great lunch with a sandwich like our grilled zucchini hummus wrap or the easy avocado tuna melt.
Love pureed soups? Try our turmeric ginger carrot soup with the perfect kick, creamy rutabaga carrot soup, or one of my personal lunch faves the creamy carrot tomato soup.
For more squash ideas, try our spaghetti squash bolognese, our Fall festive stuffed acorn squash with ground beef, or keep it easy with roasted cinnamon sweet potato and squash. We also have a beautiful Fall harvest salad with will surely wow your guests.

Recipe Ingredients

SQUASH: This soup will work with a variety of Winter squashes including butternut squash, acorn squash or pumpkin. I used acorn squash for this recipe. To save time, look for frozen chopped butternut squash and grocery stores. It will cook much faster and is great for busy weeknights.

BACON: 4 crispy cooked bacon slices are chopped and crumbled. These can be cooked while making the soup in a frying pan or in the oven, or use pre-cooked bacon from the store.

OTHER VEGETABLES: Affordable russet potatoes, yellow onion, garlic, a carrot and celery stalk are all added to this healthy soup recipe.

SOUP BASE: Vegetable broth, tomato paste, dried thyme, dried rosemary, salt and pepper create the perfect easy soup base.

Four images showing steps to make the recipe. First is various vegetables and squash dumped in a pot with spices and tomato paste poured on top. Second is cooked squash and vegetables in liquid. Third is cooked vegetables in a blender cup. Fourth image is pureed orange colored soup.

How To Make Pureed Bacon Squash Soup

Just simmer and puree to create this easy soup. Here’s a quick overview with full instructions in the recipe card at the bottom of this post.

Saute garlic and onion in a pot with oil over medium high heat. Add the carrots and celery and saute another minute.
Reserve a portion of potatoes and squash until the end. Add in all other ingredients (except bacon) and let simmer until vegetables are soft.
Puree the cooked soup in a high speed blender or food processor.
Add soup back to the pot with reserved potatoes and squash. Cook until those vegetables soften.
Stir in the bacon in the last minute. Scoop into bowls, serve and enjoy.

Leftover soup can be stored in an airtight container in the fridge for up to 4-5 days. Reheat the soup in the microwave or on the stove.

This soup can also be frozen for future meals. Once completely cooled, pour it into a silicone freezer soup tray for perfect portions. The soup can be frozen for up to 6 months.

Close up of a white pot with pureed butternut squash soup with bacon and parsley sprinkled on top.

Recipe Tips

Fresh squash will take longer to soften than frozen squash. Be sure to adjust the times for this. Overcooked squash will be too mushy.
Be careful when pureeing the soup in a blender. Add smaller portions (the blender cup should only be half full). Hot air will release when removing the lid.
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. Or you can add it to ice cube trays and use for stir-frys, when cooking pasta, quinoa or rice.
Keep your stove clean and use a splash guard or pot lid to cover the pureed soup while it simmers in the last few steps of the recipe. The soup will bubble and get a little messy around the stove.

Looking down at a bowl of bacon squash soup with parsley sprinkled on top.

More Recipes

Tomato Pasta Soup is quick, healthy, and easy.
Turmeric Ginger Carrot Soup is creamy and sweet with a kick from the ginger.
Tomato Cod Soup is a favorite recipe for busy weeknights.
Pork and Squash Stew is so comforting for the Fall and Winter.
Country Ham and Bean Soup is an easy healthy meal.

Bacon Squash Soup

Curl up with a bowl of this sweet tasting soup on a chilly day. Full of healthy vegetables and crispy bacon, you can enjoy this soup for dinner or lunches throughout the week.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 6 servings

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 Tbsp tomato paste
2 tsp dried thyme
1 tsp dried rosemary
½ tsp salt
¼ tsp ground black pepper
4 cooked bacon slices - chopped

Instructions

Cook the bacon in a frying pan or in the oven. Chop into smal 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 small ½" cubes. Add 4 cups of squash to one bowl, and save 2 cups of squash in another bowl.
Wash, scrub and peel the potatoes. Chop into small ½" cubes. Add 2 cups of chopped potatoes to a bowl, and 1 cup of potatoes to another bowl.
Heat a bit of cooking oil in a large pot over medium-high heat. Add in the minced garlic and chopped onion. Cook until the onion turns translucent, about 1-2 minutes.
Add in the carrots, celerly and onion. Cook for another 2-3 minutes.
Add 4 cups of squash, 2 cups of potatoes, broth, tomato paste, thyme, rosemary, salt and pepper.
Mix everything together. Bring to a boil, then reduce to let simmer. Cook until squash and potatoes are soft when poked with a fork.
Use a soup ladle to pour half of the ingredients into a high speed blender or food processor. Puree until smooth and creamy.
Pour this soup into a large bowl and set aside.
Repeat blending steps with the rest of the soup until all soup is smooth and creamy.
Add the pureed soup back to the pot with 1 cup potatoes. Bring it to a boil and reduce to let simmer. Cook for 2-3 minutes.
Add in the squash and cook an additional 2-3 minutes until squash and potatoes are soft when poked with a fork.
Add the chopped cooked bacon in the last minute and stir in. Taste and season with more salt and pepper if desired. Scoop into bowls, serve and enjoy!

Recipe Notes: