This Bacon Butternut Squash Soup Is Basically Fall in a Bowl

Bella Breakdown

This is the only butternut squash soup recipe you’ll ever need… because BACON is one of the ingredients.

INGREDIENTS

2 medium butternut squash, halved, seeds scraped and discarded
3 tbsp. extra-virgin olive oil
2 tbsp. butter, cut into 4 slices
kosher salt
Freshly ground black pepper
10 slices bacon, diced
1 small onion, diced
1 tbsp. fresh thyme leaves, plus more for garnish
6 c. low-sodium chicken broth

Directions

To make this bacon butternut squash soup, slice two butternut squashes in half, scoop out the seeds and set them on a baking sheet.

Drizzle with olive oil, then top with pats of butter, salt and pepper. Roast for one hour at 400°. In a large pot, cook chopped bacon until crispy, then drain half of the fat.

Add the diced onions to the pot and sauté until they are translucent. Next, add the garlic and thyme and sauté well.

Scoop the cooked butternut squash into the pot. Add chicken broth and more pepper, then bring to a simmer.

Simmer for 15 minutes then mix well with an immersion blender. Garnish with more thyme and bacon. Enjoy!