Roasted Butternut Squash Soup with Bacon and Sage
Roasted butternut squash and garlic are pureed with onion, carrot, broth, and half and half for a silky smooth, creamy, savory Roasted Butternut Squash Soup.
Top it with bacon and sage for perfection.
Thanks to all the cool weather and rain we’ve been having, I totally got in the mood for big bowls of steaming hot soups and chili the last week.
Obviously I have had fall cooking on my mind.
If you visit the homepage of Good Life Eats, you can see that I updated the featured recipe bar across the top with some of my favorite chili recipes.
And, when I went grocery shopping, I stocked up all things fall: plenty of squash, pears, apples, sage, and thyme.
It is definitely time to revisit the Fall Produce Guide.
There are so many great fall recipes there that I never know which one that I want to make first.
The butternut squash that I grabbed from the squash bin in the produce department was HUGE.
I knew immediately that it was destined for this recipe for Roasted Butternut Squash Soup with Bacon and Sage recipe.
Since it was nice and cool out, I decided that I wouldn’t mind heating up the kitchen a bit by baking a loaf of homemade artisan bread.
If baking homemade bread makes you nervous, take a look at my 5 Tips for Baking with Yeast.
I wanted the soup to have a rich, savory flavor and not taste like pureed butternut squash, or worse – baby food.
So, I roasted the squash rather than baking, steaming, boiling, or using pre-cooked frozen butternut squash.
There is a reason why our kids like Roasted Brussels Sprouts, and that’s because they’re ROASTED.
Roasting gives a rich caramelization flavor to vegetables, and in my opinion makes so many vegetables taste so much better.
I definitely wanted some of that rich flavor in my soup.
I added several whole garlic cloves to the roasting pan with the butternut squash because I love the taste of roasted garlic.
For plenty of savory flavor, I simmered the soup with bay leaves, fresh sage, and fresh thyme.
Regardless of the cumbersome nature of trying to work in batches and transfer the soup back and forth, I prefer to use my blender for pureed soups.
I think a good blender gives a much smoother and silkier result rather than using an immersion blender, but feel free to use an immersion blender if you prefer.
I served this soup with a nice grilled steak, a green salad, and artisan bread for Kevin and me recently.
It was a tasty, yet pretty simple meal and perfect for an even that was the perfect kind of fall.
You know, the ones where it is sunny and crisp during the day but not cold, and then chilly enough in the evening for a bowl of soup.
Those are my favorite fall days.
It might be a bit early to start thinking about Thanksgiving since we’re just in the first week of October.
But, I couldn’t help but think that this Roasted Butternut Squash Soup with Bacon and Sage would make a perfect addition to any Thanksgiving menu.
If you’re looking for a different way to serve squash or you’d like to serve a soup recipe as a part of your meal, consider trying this Roasted Butternut Squash Soup with Bacon and Sage.
Very small bowls, or even little mugs, with crusty bread make a great appetizer before the meal.
Since it is early enough, you’ll have plenty of time to give it a test run before Thanksgiving.
I always recommend trying new recipes out ahead of time.
That way you aren’t stuck troubleshooting the day of a stressful event, or end up with something that you decide isn’t what you were looking for.
More Butternut Squash Recipes
Fall is the perfect time to break out all things winter squash.
Here are a few more of our favorite butternut squash recipes for your inspiration!
Check out some of these favorite recipes, or browse the recipe index archives for even more great recipe ideas:
Butternut Squash Sage Bacon Mac n Cheese features penne covered in a creamy, rich sauce of pureed butternut squash, parmesan and sharp white cheddar with bacon and fresh sage.
Pure comfort food! Isn’t anything that combines cheese, bacon, and pasta?
If you’re looking for a fall inspired and gluten-free side dish, this Butternut Squash and Kale Quinoa Stuffing will fit the bill! It is loaded with nutrients and a great alternative for traditional stuffing.
Roasted butternut squash, roasted corn, and fire roasted tomatoes pair with black beans in this hearty, 7 ingredient meatless Roasted Butternut Squash Black Bean Chili.
Perfect with some Pumpkin Cornbread Muffins.
Butternut Squash, Pomegranate + Roquefort Salad is the perfect fall salad recipe.
I love the combination of sweet and tart pomegranate arils with savory butternut squash and salty roquefort cheese!
What is your favorite way to eat butternut squash?
- 3 pounds Butternut Squash, peeled and cut into 1 inch cubes
- 4 large whole Garlic Cloves
- 1 1/2 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Salted Butter
- 1 medium Yellow Onion
- 1 large Carrot, peeled and chopped
- 6 Slices Bacon, chopped into bite sized bits
- 3 Sage Leaves, Finely Chopped
- 4 cups Chicken or Vegetable Broth
- 2 Bay Leaves
- 1 stem fresh Sage with leaves attached
- 1 small sprig Thyme
- 3/4 Half and Half
- 1 teaspoon Maple Syrup
- pinch of Nutmeg
- Salt and Pepper, to taste
- Preheat the oven to 425 degrees F.
- On a large baking sheet, toss the butternut squash cubes and whole garlic cloves with the olive oil until evenly coated. Spread the squash and garlic out over the baking sheet so that they are not overlapping.
- Roast in the preheated oven for 20 - 30 minutes, or until the squash and garlic are tender and golden brown. I like to check at the 15 minute mark and shift things around a bit so that they brown on all sides.
- Meanwhile, melt the butter in a 6 quart cast iron soup pot. Add the onion and carrot and sauté over medium heat, stirring frequently, until tender and golden, about 10 minutes.
- Then, in a small cast iron skillet or sauté pan, cook the bacon until almost crispy. Stir in the finely chopped sage and continue cooking until the bacon is crispy. Set aside for serving.
- When the squash and garlic have finished roasting, add them to the onion and carrot mixture along with the broth, bay leaves, sage stem with leaves attached, and thyme sprig to the pot. Stir to remove any browned bits from the bottom of the pan.
- Bring to a boil over medium heat, then reduce heat to medium-low or low to maintain a simmer for 15 minutes.
- Remove the sage and bay leaves from the pot and discard. Working in batches if necessary (careful not to fill it to high so the blender does not spray or overflow with the hot ingredients), transfer the ingredients to a blender or food processor and puree until smooth.
- Transfer the pureed mixture back to a soup pot, stir in the half and half, maple syrup, nutmeg, and salt and pepper to taste. Cook until heated through.
- Serve immediately and top with the sage and bacon mixture.
Delicious with plenty of crusty artisan bread for baking!