This roasted butternut squash soup screams fall consolation meals. It’s the whole lot you need in a soup – creamy, velvety, and tons of depth of taste. Topped with smokey bacon and chives for the completion. It’s a should this fall season and excellent for the vacations!

Why You’ll Love This Butternut Squash Soup Recipe

In case you’re on the lookout for a brand new recipe so as to add to your Thanksgiving menu, this hearty butternut squash soup is simply what you want.

• Freezer-friendly. Pop it out of the freezer the night time earlier than or throw it right into a pot proper earlier than dinner for an additional fast aspect.
• Naturally candy. Roasted squash, potatoes, and bell peppers come collectively for a smokey, naturally candy soup.
• Fall aptitude. Crispy bacon, thyme, sage, nutmeg, and cinnamon are a few of autumn’s favourite elements.
• Healthful. It’s filled with contemporary elements and excellent for cleansing out the pantry.

What You’ll Want

Piney sage and thyme give this soup an herby, fragrant vibe that simply screams “fall”. Scroll to the underside of the publish for precise elements.

• Butternut squash – Take away the seeds.
• Yukon potatoes – Russet potatoes and child potatoes are nice as effectively.
• Bell pepper – Use crimson, yellow, or orange peppers. Don’t use inexperienced ones as a result of they’ll darken the colour of the soup.
• Olive oil – Go for vegetable, corn, or canola oil if that’s what you’ve acquired readily available.
• Salt and pepper – I desire kosher salt and freshly-cracked black pepper.
• Bacon – Common and thick-cut bacon each work.
• Crimson onion – You can even use yellow and white onions.
• Garlic – Recent garlic and garlic paste are finest.
• Herbs – I used contemporary sage and thyme. Rosemary is an efficient swap.
• Spices – You want floor nutmeg and floor cinnamon.
• Vegetable broth – Be happy to make use of water or rooster broth.
• Chives – Inexperienced onions work too.

How To Make Roasted Butternut Squash Soup

Utilizing bacon grease to sautée the onions provides complexity and many smokey goodness. Scroll to the underside of the publish for the total recipe card.

• Prep the oven. Preheat it to 400F. Line a baking sheet with parchment paper. You can even bake instantly on it. Set it apart.
• Season and roast. Toss the squash, potato, and bell peppers in a big bowl with olive oil, salt, and pepper. Unfold them out on the ready baking sheet. Don’t overlap them an excessive amount of. Bake for 25 minutes or till the squash is fork-tender.
• Cook dinner the bacon. Add the bacon to a big Dutch oven over medium-high warmth. Cook dinner the bacon for 5-6 minutes or till crispy. Take away it from the warmth and set it on a paper towel-lined plate.
• Sautée the onions. Stir the onions into the bacon grease and cook dinner them for 2-3 minutes or till translucent. Combine within the garlic and cook dinner for an additional 30 seconds. Add the sage, thyme, salt, pepper, and nutmeg. Cook dinner for 30 extra seconds.

• Simmer it. Pour within the veggie broth. Stir within the roasted veggies and canopy the Dutch oven. Simmer it for 10 minutes. Take away it from the warmth.
• Mix it. Switch the combination and cinnamon to the blender. Course of till clean.
• Serve. Add soup to serving bowls and prime with contemporary herbs, crispy bacon, and chives. Get pleasure from!

Ideas & Variations

Savory parmesan, heavy cream, and tangy goat cheese can elevate this spiced butternut squash soup in minutes.

• Make it spicy. Stir 1/4-1/2 small jalapeño into the Dutch oven when sautéeing the onions for a spicy kick. You can even use 1/4-1/2 teaspoon cayenne pepper, crimson pepper flakes, or chili oil.
• Go creamy. Combine 1/2-1 cup heavy cream or half-and-half into the soup after mixing. Simmer for five minutes to mix the flavors and function regular.
• Extra toppings. Sprinkling crunchy croutons, crumbled goat cheese, puffed quinoa, or chopped cashews can add extra texture to each spoonful.
• Prep forward. Roast the veggies, cook dinner the bacon, and sautée the onions as much as 3 days prematurely so all you must do is simmer and mix proper earlier than serving.
• Make it tacky. Whisk 1/4 cup cream cheese or shredded parmesan into the soup after mixing and simmer over medium-low warmth for 5-10 minutes or till fully melted.
• Use leftovers. Add 1-2 cups of leftover roasted veggies like my Roasted Cauliflower into the pot and proceed with the recipe as regular to cut back meals waste and add extra taste.

Serving Ideas

This candy butternut squash soup with hints of garlic is nice with Thanksgiving dinners. I adore it with my No Fuss Thanksgiving Turkey and Turkey Gravy on prime. Different vacation turkey recipes embody my Maple Smoked Turkey and Garlic Herb Turkey Breast. For veggie sides, attempt my Sauteed Brussels Sprouts with Bacon and Tacky Scalloped Potatoes.

How To Retailer & Reheat Leftovers

Maintain it away from direct warmth and daylight when on the counter for cooling or serving to stop spoilage.

• Fridge: Place it in an hermetic container for as much as 4 days.
• Freezer: Pour it into freezer luggage or containers in serving-size parts. Freeze for as much as 3 months. Thaw in a single day or reheat straight from frozen.
• To reheat it: Microwave it in 20-second increments, stirring in between every one, till heat. You can even warmth it in a pot over medium-low warmth for 10-12 minutes.

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