Bacon Butternut Squash Soup

This Bacon Butternut Squash Soup is a cozy, creamy bowl of comfort made with roasted butternut squash, carrots, onion, garlic, and rich coconut milk. It's easy enough for a busy weeknight, makes delicious leftovers, and can be customized with crispy bacon and your favorite toppings for an extra flavorful finish.

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Bacon Butternut Squash Soup

Why You'll Love This Bacon Butternut Squash Soup Recipe

• Uses convenient pre-cut butternut squash to save time on busy days.

• Requires minimal hands-on cooking once the vegetables are in the oven.

• Blends into a smooth, creamy soup without needing heavy cream.

• Perfect for cozy weeknight dinners, lunches, or chilly days.

• Easy to make ahead and reheat when you're ready to eat.

• Freezes well, making it a great meal-prep option for busy schedules.

  
  

Cooking Tips & Tricks

• Cut the vegetables into similarly sized pieces so they roast evenly

• Don't skip roasting! The caramelized edges add much more flavor than simply boiling the vegetables.

• Make sure the roasted vegetables are very tender before blending for the smoothest soup.

• If the soup is too thick, gradually add additional broth or coconut milk until it reaches your preferred consistency.

• If using a standard blender, puree the soup in small batches and carefully vent the lid to allow steam to escape.

Bacon Butternut Squash Soup Recipe

Ingredients:

• 3 medium to large butternut squashes, pre-cut

• 2-3 large carrots, chopped

• 1 small onion, peeled and quartered

• 1 T. minced garlic

• 2 T. olive oil

• 1 can full fat coconut milk (plus a little more if needed)

• 2 c. chicken broth (plus a little more if needed)

• salt and pepper, to taste

Let's Get Started!

1. Preheat oven to 400 degrees.

2. Place butternut squash, carrots, onions and garlic in a roasting pan. Drizzle with olive oil and toss to coat.

3. Cover with foil and roast until the vegetables are soft, about 45 minutes.

4. Transfer the vegetables to a large pot. Add coconut milk and chicken broth to the pot, then bring to a boil on medium heat for 5 minutes.

5. Remove soup from the heat and use an immersion blender to puree until smooth. Or transfer the soup in batches to a blender and puree until smooth.

6. Season with salt and pepper to taste.