Butternut Squash Soup

Overhead view of bacon squash soup in a pot.

Butternut 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 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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