This Roasted Butternut Squash Soup is bright, colorful and brimming with sweet squash-y goodness. Top it with some bacon and a little bit of cheese to take it totally over the top!
Roasted Butternut Squash Soup
Let’s get real here. In some way, shape, or form I’ve been working in the food industry for the past 10 years. I’ve loved the jobs I’ve had, but being around food all day every day has definitely taken its toll on my once skinny little waist. Throw in a couple of pregnancies and an insatiable desire for late-night nacho feasting and I’ve found myself being not so fond of what’s going on down, around, and everywhere. The hubs hasn’t been too happy with his well-being either, so since it’s January and we should have at least 8 more days of motivation before February rolls in, we’re on a diet, er… conscious eating plan ( I hate the word diet. It makes it sound like I don’t get to eat, and that makes me mad). Making this soup was my attempt at making something that didn’t taste like diet food. And it worked!
Oh, this roasted butternut squash soup! It’s filling, warm and contains BACON! Think you can’t get your kids to eat it? Think again! My 5 yr. old saw me cutting up the squash as I was making this and frankly told me that she didn’t like squash and wouldn’t eat any. So being the
cunning loving mother that I am, I sat down at the table, dished her up a bowl, and happily told her that we were having “Cheesy Sunshine Soup”. Totally worked! She finished off two bowls in no time flat. Try it!
Tips for Making This Easy Butternut Squash Soup Recipe
- Evaporated Milk– Thie recipe calls for a can of evaporated milk. Adding this will add a richness and body to the soup. If you don’t have evaporated milk, you can use cream or half and half.
- Chipotle Chile Powder– If you don’t already have chipotle chile powder in your pantry, I recommend you get some! Just a little pinch in a pot of soup adds a subtle spice and smokiness that really adds a depth of flavor that is phenomenal.
How to Make Roasted Butternut Squash Soup Super Smooth
My favorite tool for pureeing soups is a stick blender. They allow you to puree the soup right in the pan without dirtying the blender or food processor and work really well. If you do use a blender, just be careful to let enough steam out of the blender so the soup doesn’t end up all over your kitchen before you’re done blending.
Want More Awesome Soup Recipes?
Try this Creamy Tomato Soup with Cheddar Bay Dumplings for a hearty meal, or my Smoky Black Bean and Ham Soup. This Slow Cooker Split Pea Soup might be the easiest thing to ever meet your slow cooker, too. 🙂
Roasted Butternut Squash Soup with Bacon
- 1 whole large butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 garlic cloves peeled
- 3 cups chicken broth
- 12 ounces evaporated milk
- 1/8 teaspoon chipotle chili powder optional, but gives it just a little kick
- 1/8 teaspoon ground nutmeg
- Toppings: Crumbled bacon green onions, parmesan cheese
- Preheat oven to 400° and line a baking sheet with either foil or parchment paper.
- Wash, peel, seed and chop your squash into about 1” cubes. Spread squash and 6 cloves of garlic (peeled and left whole) onto your baking sheeet. Sprinkle with salt, pepper, and olive oil and toss to coat. Place pan in oven for 35-45 minutes or until the edges of the squash have started to brown and it’s easily pierced with a fork.
- In a 3 qt. or larger pot place roasted squash and garlic, chicken stock, and evaporated milk and puree with a stick blender until smooth. Depending on the size of the squash you may have to add more or less chicken broth to get it the consistency that you’d like. Heat thoroughly and add the chipotle chili powder and nutmeg. Taste for seasoning and add more salt if needed. Top with bacon, green onions, and Parmesan cheese.