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- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
I created this soup on Christmas Eve and it was a huge hit. Don't shy away from the curry powder; it gives the soup that extra flavour. This soup can be made the day before and reheated.
134 people made this
- 1 butternut squash - peeled, seeded, and cubed
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 8 rashers bacon, chopped
- 1 large onion, chopped
- 6 sticks celery, chopped
- 6 carrots, chopped
- 1 bay leaf
- 2 teaspoons curry powder
- 1 teaspoon dried thyme
- salt and ground black pepper to taste
- 1 Granny Smith apple - peeled, cored and cubed
- 4 cloves garlic, minced
- 225ml unsweetened apple juice
- 1.5L chicken stock
- 1/2 teaspoon ground nutmeg (optional)
- 350ml soured cream
MethodPrep:40min ›Cook:1hr ›Ready in:1hr40min
- Preheat an oven to 190 C / Gas 5. Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking tin. Roast the squash in the preheated oven, turning once, until fork-tender and caramelised; 30 to 40 minutes.
- Place the bacon in a casserole and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon to a kitchen paper-lined plate, reserving the dripping in the pan.
- Place the onion, celery, carrot, bay leaf, curry powder, thyme, salt and pepper in the casserole; cook in reserved bacon dripping until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple juice over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
- Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than halfway. Always remove the centre lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of soured cream and some of the bacon pieces to serve.
Make it dairy free...
This soup has a very creamy consistency and is completely dairy-free except for the optional garnish of soured cream (I did this on purpose due to a guest who is allergic to dairy).
Reviews & ratingsAverage global rating:(131)
Reviews in English (99)
This soup is a little labor-intensive, but completely worth the time and effort. I didn't follow the directions exactly. I blended the bacon in with the vegetables, rather than using it just for the drippings and as a garnish. I added a little olive oil to the pan when sauteeing the celery and carrot. My partner can't eat onions so I omitted that and I don't miss it. I added nutmeg to the mix rather than as a garnish. I didn't strictly follow the timing of cooking the celery, apples, garlic, etc. because I was going to boil it down over several hours. This thick, creamy, comforting soup has a bouquet of flavors. The squash, then the bacon, then the apple, then the curry and spices and celery and carrot and garlic bloom on your tongue. Marvelous and complex. This soup could sell for $8/bowl in a snazzy restaurant. It's amazing! I'm serving it tonight with a garlic/cheddar/mozzarella/parmesan bread and pomegranate juice and some vanilla yogurt drizzled with melted seedless blackberry jam.-18 Feb 2009
by Joe Pontes
This was actually quite excellent and well worth the effort. This has a rich blend of flavors that will catch peoples' attention, yet is also somehow simple enough that my kids went back for seconds and thirds - something that almost never happens. A few notes: (1) I did not have apple cider onhand so used 3 cups of unsweetened applesauce with a touch of cinnamon instead and it came out great (I'll be curious to see if it's better/worse with cider next time); (2) I doubled the curry and still barely noticed it so would recommend others do the same; (3) if you use microwave steam bags for the squash you can avoid using the oven and can get it cooked in 6 minutes, shaving some time off the overall prep time; and (4) definitely blend this... we're a family that likes chunky soups and I read the review suggesting to leave it chunky (I used a potato masher instead of blender) and the result was everyone in the family opting to stick theirs in the blender. This does not make a great chunky soup in my opinion, but is restaurant-quality as a blended soup. This was truly excellent and the best thing we've made out of over 20 top-rated recipes from this site.-11 Sep 2009
I made exactly as the recipe stated. Way too vinegary for my family. Other than that I think it has the potential to be a good soup. If I ever made again I would considerably cut the vinegar.-13 Oct 2011
Squash and Apple Soup with Beet and Bacon Recipe
I like summer and all, but when the leaves start changing and the weather cools, I start getting uncontrollably hungry. This can cause problems. Like, say, when I get back from the store with just about every fall vegetable known to man, convincing myself that it's totally reasonable to add each and every one of them into the same pot of soup. Luckily, my better sense came through, and I edited the soup down to a delicata squash (another type of winter squash would also work) and apple soup. Sounds great, right? But then I looked over at the counter and a bunch of beets were looking at me, begging to find a way in.
Though I could have just tossed them in, I knew it would change the color from a gorgeous autumnal gold to a muddy red. But what if I could add the beets separately at the end? Along with sweetness, the chopped up beets would also add some much needed texture to the blended soup.
Thing is, beets take a long time to roast whole. Though not a huge deal, I wanted to see if I could get the cooking time under half an hour. Cutting the beets into wedges and then roasting them helped tremendously. But I also took some guidance from Barbara Kafka's Vegetable Love. She recommends, of all techniques, microwaving: "When baked, the beets retain a maximum of color and flavor. Microwave cooking achieves the same effect rapidly and with almost no mess." I understand that some of you wouldn't dream of opening up your microwaves, so I've included both recipes so you can decide.
The result is everything I wanted. The blended soup is tart and creamy, while the beets add a pop of color and some much needed sweetness. Bacon lends some meatiness, while the drizzle of yogurt (or sour cream) adds tang.
Roasted Butternut Squash Soup with Bacon and Crispy Leeks
I am a huge fan of roasted butternut squash soup. It is so simple to make, and so versatile. This version of roasted butternut squash soup is made with bacon and crispy leeks and makes for a perfect light lunch or dinner.
This roasted butternut squash soup is even better when prepared in a gorgeous new Le Creuset dutch oven in their new color, Teal, which is exclusive to Williams Sonoma and one of my most favorite colors.
Gorgeous, isn’t it? I have had a 7 1/4 Qt Le Creuset round dutch oven for almost 15 years in a lovely green color called, “ Kiwi “. It is well worn and loved, hundreds of recipes made it in from soups to braises to breads and more. The handle on the lid is cracked, the bottom is blackened from time spent over a gas flame. But it is still going strong. These pots last forever. My kiwi pot might not be as beautiful as it once was, but it is well loved and will always have a spot in my home. And now I have a new pot to go with it. Both match my sea glass color themed kitchen. And I am so excited for double batches of everything I normally make in one pot.
I have several squash soups already on my blog but that doesn’t stop me from making more. I adore squash soups at all times of the year. This roasted butternut squash soup recipe actually started from a pan roasted squash dish my husband made one night for dinner as a side to amazing pork chops he grilled. It was one of those clear out the fridge recipes. We happened to have a butternut squash we needed to use soon along with some leeks. We had bought leeks to go with homemade chicken stock, and bacon we always have on hand.
My husband took that butternut squash, peeled, removed seeds and cubed it, added it to chopped bacon and thin strips of leeks, and spread it all out on a baking sheet. The squash cooked and leeks crisped up in the fat that the bacon released as it cooked. Simple recipe yet so good. I told him how these ingredients would be great as soup too. Roast the squash in bacon fat in the oven to slightly caramelize it and add a nice smoky flavor to the squash. To keep the soup relatively simple I start with yellow onion, leek and garlic cooked in bacon fat to keep the flavor simple and yet still smoky. I always add in a little white wine and then the roasted squash is added in.
Chicken or vegetable stock is then added, the soup is simmered then pureed. No creams or dairy is added other than a swirl of yogurt on the top and that is optional if you want to keep it dairy free. It is a fairly thick soup, you can always add more stock if a thinner soup is desired. If you would like a butternut squash soup that is a bit richer with dairy you can try my Ritz Carlton Creamy Butternut Squash Soup recipe.
Simple recipe for a complex tasting soup. I love roasted butternut squash soup and I hope you all love this version as much as I do.
Roasted butternut chowder with apples and bacon
Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet.
Sprinkle with salt and pepper and drizzle with the oil.
Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, which takes about 45 minutes.
Remove the roasting pan from the oven.
Stir in the sage and white wine and scrape up all the browned bits from the bottom.
If you're using a roasting pan that can be used on the stovetop, position the pan over 2 burners and put both on medium heat.
Otherwise, transfer the contents of the pan to a large pot or Dutch oven and set it over medium heat.
Add the stock and cook until the squash, onion and apples break apart and thicken and flavor the broth, which takes about 25 minutes.
You can help the process along by breaking the mixture up a bit with a spoon.
We usually serve ours alongside a large salad topped with nuts and a nice crusty whole grain bread. Since the soup itself is light on protein this is a good way to round it out for a meal.
When properly sealed, the soup will keep for up to 5 days and it can also be frozen for several months. I personally love these OXO glass containers as they have the best seal. To prevent freezer burn, make sure to let the soup cool completely then seal with a lid and freeze.
Use real butter
Recipe: roasted butternut squash soup
Confession time. Until just a few years ago, whenever I heard the words butternut squash I envisioned the acorn squash. I was not much of a squash consumer other than zucchini and pumpkin. I was squash stupid. It was when Nicole and Andrew had us over for homemade butternut squash ravioli one evening that I became enamored with the lovely gourd.
Since then, I’ve had several encounters with butternut squash soup, and I love it! Searching for recipes there are several variants in the supporting cast of ingredients and I am never sure which ones to try. Yesterday I gave the apple variation a go, except I was shy a Granny Smith, so tossed in one of our snacking apples to boot. I also roasted my butternut squash. I love the sweet and nutty accents roasting can bring out in certain foods. However, has anyone figured out how to get that gel-like excretion from the rind off of your hands? It is ridiculously tenacious.
roasted, peeled, and chopped
a granny smith and a honey crisp
The apples, shallots, and onion were simmered in chicken broth for a half hour. Meanwhile, I puréed the butternut squash. I had to snarf several cups of chicken broth from the pot to get the squash to purée properly – but it all goes in the soup eventually.
simmer in broth
slightly chunky pueée – call it rustic
When the apples and co. were soft, I drained off the broth, reserving it for later, and puréed the solids. Then everything got mixed together in a large pot: the squash, apples and co., and broth. Add salt and pepper for taste and the most important part – a half stick of butter. My justification: there is a lot of soup. The recipe I have written down calls for marjoram, but marjoram and I are not friends so I left her off the guest list.
applesauce of sorts
I find the color of butternut squash to be a breathtaking orange. It makes for terrific presentation on its own. But I can’t help embellishing it with some extra garnish for added flavor and eye candy. The soup is delicious, although I am curious to try a celery/carrot/onion grouping next time.
daub of unsweetened whipped cream and crumbled bacon for the pretty
Roasted Butternut Squash Soup
I swear this could serve over a dozen people
2 medium butternut squash
2 green apples, peeled, cored, diced
1 onion, chopped
2 shallots, chopped
1 tsp fresh marjoram (optional – I omitted)
2 qts chicken broth
2 oz. butter
Cut squashes in half or quarters and scoop out the seeds. Roast in a 400°F oven for 45 minutes to an hour or until soft. Peel and chop the squash. Boil onions, apples, and shallots in broth and simmer for 30 minutes or until soft. Purée the squash adding broth from the simmering pot as needed (I needed a few cups). Strain the apples, onions, and shallots from the broth and reserve the liquid. Purée the solids. Add both purées to the broth and mix well. Season with salt and pepper to taste. Add the butter and heat the soup until it just begins to simmer. Serve hot.
15 nibbles at “roasted butternut squash soup”
The soup looks great!! I suggest using some salt (regular table top) in lieu of soap to get off the goo. It works for slimy yams!
Looks good. Roasted butternut squash is a favorite of mine. I like the idea of adding apples to a roasted butternut squash!
Mmmm, one of my all time favorite soups…we served it at my wedding.
Looks great. I love all the photos you post of your recipe at various stages. I need to try making butternut squash soup!
It looks mouthwatering and I love the bacon decoration!
Joyce – I’ve never heard of that before. I will definitely give it a try because that stuff makes me insane :)
Kevin – I thought I’d like the apples too, but I think I might prefer a more savory version instead… it’s good, but I’ve had others that I like more.
Peabody – did you make it for your wedding? What flavor was your cake? Wait… lemme guess here – pumpkin? )
Ashley – thanks Ashley. Bnut squash soup is easy peasy and so pretty and delicious.
Patricia – me too! Well, I just love bacon *snort*
Love the soup! So did the company I served it to. I did make a few changes. The squash got “roasted” a little longer than planned and actually came out nice and browned which added an nice touch to the color of the soup. I sauteed the onions in some “butter” to brown them also and then added them and the apples and shallots to the broth.
Kathie – mmm, nice changes. It probaby improved the recipe by a lot.
I love using butternut squash in soup. Your recipe sounds wonderful. In my recipe I add tomatoes and broccoli, but this sounds excellent also!
Tasty Thoughts – oh, your version sounds great too!
[…] can find this recipe at use real butter’s blog. FYI, dried bay leaves are optional because it is not in the […]
I love your version recipe when I made it. It tastes sooo good! By the way, I added bay leaves in the soup and it tasted soo rich! Thanks for sharing the recipe with us!
Candied walnuts as a floating garnish has a certain appeal. Or you could toast walnuts in a skillet with chili spices.
Paleo Roasted Butternut Squash Soup
Paleo roasted butternut squash soup with cinnamon bacon bits and cinnamon roasted butternut squash seeds. Healthy soup recipe where the oven and blender does all the work for you! Paleo, Whole30, gluten free, dairy free.
I am cooking lots of soup recipes lately, and for good reason. Soup is Josh’s favorite kind of food! He’ll gladly sit there and slurp up spoonful after spoonful that I give him. Whatever it takes to get the 1 year old to eat something healthy, right?
This paleo roasted butternut squash soup is one of my favorite soups to make. It is incredibly healthy. Just vegetables, olive oil and chicken stock.
It is the most delicious butternut squash soup I have EVER had. And I’ve had a lot of butternut squash soup recipes. The secret is roasting all the vegetables. By roasting them, they caramelize and their flavors intensify.
Think about it? Would you rather have a side of roasted vegetables, or boiled? Roasted forever and always!
One of my favorite things about this paleo roasted butternut squash soup recipe is that the oven does all the work for you! And I barely have to do any chopping. That’s especially wonderful with the butternut squash. Is there any vegetable harder to peel and chop? Instead, I just cut it in half and scoop out the seeds. Done!
I lay all the vegetables out on the sheet pan, drizzle with olive oil, salt and pepper, and let the oven take over.
There are 2 secret ingredients in my butternut squash soup. Granny smith apples, which add a touch of tart and sweetness. And 1 sweet potato which adds a touch of sweetness and gives it a great velvety smooth texture.
After everything is done roasting, I blend it all up in a blender with chicken stock, and transfer it to a pot to warm and serve.
I love love LOVE my Vitamix blender. I have the 5300 version and it is my new favorite kitchen gadget. I’m able to fit all of the vegetables in the container, and it completely blends it to be super smooth. (If your blender is smaller, you may need to blend everything in batches. You could add everything to a soup pot and use an immersion blender too!)
To add a little something extra, I like topping mine with bacon bits and roasted butternut squash seeds. And not just any bacon bits and roasted butternut squash seeds. CINNAMON bacon bits and CINNAMON roasted butternut squash seeds.
I sprinkle cinnamon on the bacon before roasting it in the oven, and spray the cleaned butternut squash seeds with coconut oil spray and sprinkle with cinnamon and salt. These both add a great crunch and a salty, savory bite the soup.
These are both optional, but if you have the time is worth it. Takes the soup to a whole new level!
This makes a LOT of soup. Which I love because I can never have enough leftovers in my fridge. I’ll eat leftovers for lunch for a few days after I make this. And I like having lots on hand to feed to the baby!
It also freezes beautifully, and will keep in the freezer for 6 months. When I freeze my soup, I put it in a gallon size freezer ziploc bag, press out all the air, and freeze it flat so it doesn’t take up too much room in my freezer. I’ll then transfer it to my fridge to thaw about a day before I want to reheat it.
Butternut Squash Apple Bacon Soup
1. Peel and cut squash into large, 1-1/2 inch cubes. Place cubes into a roasting pan. Add onion, and garlic. Drizzle with olive oil and a pinch of salt. Toss to coat. Roast at 425 degrees (F) for 30 minutes until squash is tender. Half way through roasting, add apples to pan, toss everything together and place back in the oven to finish roasting.
2. Add apple, squash, onion and garlic to a food processor.
3. Heat your roasting pan over medium-high heat. Add 1 cup vegetable broth, and bring to a boil, scraping up browned bits from the roasted vegetables. Add broth to food processor with the vegetables. Blend everything together until smooth. Add honey and sage and pulse to blend together.
4. Cook bacon in a Dutch oven or heavy saucepan, over medium-high heat until crisp. Transfer cooked bacon to a paper towel lined plate. Remove all but 1 tablespoon of bacon fat from the Dutch oven. Add vegetable puree, the rest of the vegetable broth, 1 cup water, and a pinch each of salt and pepper. Bring to boil then simmer for 5 minutes.
Roasted Winter Squash Soup with Apples and Bacon Recipe
Use any non-stringy squash for this flavorful winter squash and apples soup.
Yield: 4 to 6 servings
For a puréed squash soup, you&rsquoll want a winter squash that isn&rsquot very stringy, which rules out acorn squash and spaghetti squash. Butternut, &lsquoRed Kuri,&rsquo and &lsquoBaby Blue Hubbard&rsquo squashes are my favorite for this. But because growing conditions and specific cultivars play a role in a squash&rsquos flavor, you&rsquoll want to sweeten this soup to taste. Soy sauce adds an umami quality that enhances the flavor even more than salt alone.
&bull 1 medium winter squash (about 3 pounds), such as butternut, &lsquoRed Kuri,&rsquo or &lsquoBaby Blue Hubbard&rsquo
&bull 1 onion, cut into wedges
&bull 4 ounces bacon, diced
&bull 2 apples, peeled, cored, and diced
&bull 4 cups chicken broth
&bull 1 cup apple cider
&bull 1&frasl4 cup maple syrup, or to taste
&bull 1 tbsp soy sauce, or to taste
&bull Salt and freshly ground black pepper, to taste
1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the squash in half and remove the seeds and fiber. Place cut side down in a baking pan.
3. Add the onion and pour in 1 inch of water.
4. Roast until the squash is completely tender, about 1 hour.
5. Meanwhile, cook the bacon over medium heat in a large, heavy saucepan until the bacon has given up its fat and is crisp.
6. Transfer the bacon to paper towels or rags to drain, leaving the grease in the pan.
7. Add the apples to the pan and sauté over medium-high heat until the apples are tender, about 10 minutes.
8. Scrape the winter squash flesh from the skin.
9. Process the squash flesh and onion in a food processor until smooth, adding a little of the chicken broth if needed.
10. Add to the apples in the saucepan, along with the remaining broth, apple cider, maple syrup, and soy sauce. Add salt and pepper to taste.
11. Cook over medium heat until your winter squash soup is heated through and the flavors have blended, about 15 minutes, adding more maple syrup or soy sauce if needed.
Try these other soups with vegetables and read about homemade chicken broth:
Andrea Chesman cooks, writes, and teaches in Vermont, where she lives on a 1-acre homestead. Find her books Recipes from the Root Cellar and The Backyard Homestead Book of Kitchen Know-How.
Roasted Butternut Squash Soup with Bacon and Sage
Thanks to all the cool weather and rain we&rsquove 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&rsquot 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 &ndash 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&rsquos because they&rsquore 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&rsquore just in the first week of October.
But, I couldn&rsquot help but think that this Roasted Butternut Squash Soup with Bacon and Sage would make a perfect addition to any Thanksgiving menu.
If you&rsquore looking for a different way to serve squash or you&rsquod 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&rsquoll 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&rsquot stuck troubleshooting the day of a stressful event, or end up with something that you decide isn&rsquot 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&rsquot anything that combines cheese, bacon, and pasta?
If you&rsquore 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.
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?