This butternut soup with bacon pairs sweet, tender squash with smoky bacon, onion, and a little cream for a warming, balanced bowl. The method is straightforward: crisp the bacon, soften the aromatics, simmer the squash until tender, then blend the soup smooth and finish it with bacon for a savory crunch.
Ingredients
- 6 slices thick-cut bacon, about 6 ounces (170 g), chopped
- 1 tablespoon olive oil, only if needed
- 1 medium yellow onion, about 1 cup chopped
- 2 medium carrots, peeled and chopped
- 2 garlic cloves, minced
- 1 large butternut squash, about 3 pounds (1.4 kg), peeled, seeded, and cut into 1-inch cubes (about 6 cups)
- 4 cups (946 ml) low-sodium chicken broth, plus extra to thin if needed
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ½ cup (120 ml) heavy cream
- 1 teaspoon apple cider vinegar or lemon juice, optional, to brighten the flavor
- 2 tablespoons chopped fresh parsley or chives, for serving (optional)
Instructions
- Cook the bacon. Put the chopped bacon in a large, heavy pot or Dutch oven over medium heat. Cook for 7–10 minutes, stirring occasionally, until crisp and the fat has rendered. Transfer the bacon to a paper-towel-lined plate with a slotted spoon. Leave about 1 tablespoon of fat in the pot; carefully pour off the rest. If the bacon rendered very little fat, add 1 tablespoon olive oil.
- Soften the vegetables. Add the onion and carrots to the pot. Cook over medium heat for 5–7 minutes, stirring now and then, until the onion is soft and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant. Avoid browning the garlic, which can make it taste bitter.
- Add the squash and seasonings. Stir in the cubed butternut squash, thyme, nutmeg, salt, and pepper. Pour in the broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. The broth may not fully cover the squash; that is fine, since the vegetables will soften as they simmer.
- Simmer until tender. Bring the soup to a boil, then reduce the heat so it simmers gently. Cover the pot and cook for 20–25 minutes, stirring once or twice, until a fork slides easily into the largest squash cubes. If the pieces are still firm, simmer for a few more minutes and check again.
- Blend until smooth. Turn off the heat. Use an immersion blender to purée the soup carefully in the pot, keeping the blender head below the surface to prevent splashes. Alternatively, let the soup cool slightly and blend in batches in a countertop blender. Do not fill a blender jar more than halfway with hot liquid; loosen the lid’s center cap and cover it with a folded kitchen towel so steam can escape. Return blended batches to the pot.
- Finish and adjust. Stir in the cream and warm the soup over low heat for 2–3 minutes; do not let it boil after adding the cream. Taste and adjust the salt and pepper. If the soup tastes very sweet or rich, stir in the optional vinegar or lemon juice. For a thinner soup, add broth a little at a time until it reaches your preferred consistency.
- Serve. Ladle into bowls and top with the reserved crisp bacon and parsley or chives, if using. Serve hot.
Tips
- Cut the squash evenly. Aim for roughly 1-inch cubes so they cook at the same rate. Use a stable cutting board, trim the ends, peel with a sturdy vegetable peeler, and take care when cutting through the firm squash.
- Keep the bacon crisp. Add it to the bowls just before serving rather than stirring it all into the pot. Bacon left in hot soup softens, though a little can be stirred in if you prefer its flavor throughout.
- Season at the end. Bacon and broth vary in saltiness. Starting with a modest amount of salt and tasting after blending helps prevent an overly salty soup.
- Make it dairy-free if needed. Omit the cream or replace it with an unsweetened, unflavored plant-based cream. The soup is still smooth without dairy; add broth as needed after blending.
Serving Suggestions
Serve the soup as a light main course with crusty bread, garlic toast, or grilled cheese for dipping. For a fuller meal, pair it with a green salad dressed with a tart vinaigrette; the fresh acidity balances the squash’s sweetness and the bacon’s richness. A small sprinkle of extra herbs or freshly ground black pepper adds a simple finish. If serving as a starter, plan on smaller portions because the soup is filling.
Variations
For extra warmth, add ¼ teaspoon smoked paprika with the thyme, or a small pinch of cayenne for gentle heat. To make the soup vegetarian, leave out the bacon, sauté the vegetables in olive oil or butter, and use vegetable broth; add toasted pumpkin seeds for a crisp topping. For a more pronounced apple flavor, simmer one peeled, chopped apple with the squash and carrots. You can also replace the cream with half-and-half for a lighter finish, though the soup will be less rich. Keep substitutions unsweetened so the squash remains the main flavor.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C). Keep the soup refrigerated at 40°F (4°C) or below and use it within 3–4 days. Store the cooked bacon separately in a sealed container so it stays as crisp as possible. Reheat soup on the stove over medium-low heat, stirring often, until steaming throughout and at least 165°F (74°C); avoid a hard boil, especially after cream has been added. In a microwave, cover loosely, heat in short intervals, and stir between intervals until it reaches 165°F (74°C).
To freeze, let the soup cool promptly and freeze it in airtight, freezer-safe containers, leaving room for expansion. For best quality, use within 2–3 months. Cream-based soups can separate slightly after thawing, so for the smoothest result freeze the soup before adding cream and stir the cream in after reheating. Thaw frozen soup overnight in the refrigerator, or reheat it directly from frozen over low heat with frequent stirring. Do not leave soup at room temperature to thaw.
Frequently Asked Questions
Can I use pre-cut butternut squash?
Yes. Use about 6 cups of peeled, seeded squash cubes, roughly 2½–3 pounds depending on how it is packed. Check that the pieces are close to 1 inch; larger cubes may need a few extra minutes to become tender.
Can I make this soup without a blender?
A blender gives the smoothest result, but you can mash the cooked squash and vegetables with a potato masher for a rustic, chunky soup. For a smoother texture without an electric blender, press small batches through a sturdy fine-mesh sieve with the back of a spoon.
Why is my soup too thick?
Squash size and simmering time affect how much liquid remains. Stir in warm broth a few tablespoons at a time after blending until the soup is as thin as you like, then taste again for seasoning.
Can I make it ahead?
Yes. Prepare the soup up to 3 days ahead and refrigerate it promptly. Reheat gently, then add the crisp bacon and fresh herbs just before serving. If making it farther ahead, freeze the soup without the cream for the best texture.
Can I use turkey bacon?
Yes, though it usually renders less fat and may not become as crisp as pork bacon. Cook it according to the package directions, add a little olive oil to sauté the vegetables, and reserve the cooked pieces for topping.