Go Back
+ servings
Butternut squash soup topped with bacon, green onion, and parmesan cheese in a white bowl on a wooden board with a piece of bread
Print

Roasted Butternut Squash Soup with Bacon

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!
Course Soup
Cuisine American
Keyword Butternut Squash Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 128kcal

Ingredients

  • 1 whole large butternut squash
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 garlic cloves peeled
  • 3 cups chicken broth
  • 12 ounces evaporated milk
  • teaspoon chipotle chili powder optional, but gives it just a little kick
  • teaspoon ground nutmeg
  • Toppings: Crumbled bacon green onions, parmesan cheese

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 685mg | Potassium: 277mg | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 10.2mg | Calcium: 160mg | Iron: 0.4mg