This butternut squash soup is a creamy and comforting recipe that’s perfect for a cozy fall meal. Plus, it has bacon. And everything’s better with bacon.

For more ideas of what to make, check out all of our soup recipes.

I saw a post on Facebook recently where someone bought a butternut squash that was on sale for $.99. She got home and then realized she had never cooked with butternut squash before so she had no idea what to do with it.

The post was so funny to me because Pete had the same encounter with butternut squash. He saw it on sale and decided to learn how to make butternut squash soup.

Don’t be intimidated by new ingredients. Be like the lady on Facebook. Be like Pete. Buy the ingredient when you see it on sale and figure out what to do with it later.

And, if you find yourself with butternut squash, make this butternut squash soup.

It’s creamy, has a nice smoky flavor from bacon, and is really comforting on a cool night. Add some crunchy bread for dipping and enjoy.

No one will ever know you’ve never made butternut squash before. Your secret is safe with me.

This is just one of our favorite soup recipes. We have a ton more, mostly because I will eat soup year-round, even in the heat of summer. So, if you’re looking for more ideas, check out all of our soup recipes.

Butternut Squash Soup Recipe

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Butternut Squash Soup Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Butternut squash – This is the base of the soup, giving it a creamy texture and sweet taste.
• Olive oil – This is so the squash doesn’t stick to the pan when you roast it.
• Bacon – This adds a saltiness and smokiness to the soup. We prefer a low sodium bacon and think it’s salty enough. It also creates the grease you’ll use to cook the vegetables.
• Carrots – These add a ton of sweetness and flavor.
• Celery – This adds a little balance to the rest of the ingredients.
• Onion – A yellow onion adds a depth of flavor to the soup. You could substitute a white onion, but not a red onion (that adds too much sweetness and will compete with the butternut squash).
• Garlic – This adds seasoning and a little pop of spice. We prefer fresh garlic that you cut yourself rather than jarred, minced garlic, which has a mellow flavor.
• Jalapeño pepper – This balances the sweetness from the butternut squash. It doesn’t make the soup spicy.
• Chicken broth – This helps to cook the vegetables and adds a savory taste to the soup.
• Potato – This combines with the butternut squash to add a creamy texture and acts as a thickener for the soup.
• Heavy cream – This also acts as a thickener for the soup, so you don’t have to make a roux.
• Seasoning – Cinnamon adds that fall feel to the soup, black pepper adds a little spice, and brown sugar brings out the squash’s sweetness.
• Garnishes – We use green onion and sour cream to garnish.

How To Make Butternut Squash Soup:

Preheat the oven to 350 F.

Peel the butternut squash.

Quick note: You do have to peel the butternut squash for this soup. The skin is really thick and too tough to eat.

Cut it in half, then remove all of the seeds and stringy fibers.

Dice the butternut squash into half-inch pieces and put them on a silicone baking mat-lined baking sheet.

If you don’t have a silicone baking mat, you should buy one. They help prevent the butternut squash from sticking to the tray.

If you don’t have one, you can use parchment paper or aluminum foil. I just prefer the baking mat because it’s reusable, so it’s better for the earth and your budget.

Coat the diced butternut squash with olive oil.

Then, drizzle brown sugar and black pepper on top of the squash.

Roast the butternut squash in the oven for 30 to 35 minutes until it’s tender.

While that’s cooking, dice the bacon into small pieces.

Sauté it in a large stock pot until it’s crispy, about seven minutes.

Scoop out the bacon, leaving behind the bacon grease, and put it on a paper towel to drain and cool.

Chop the carrots into quarter inch rounds and the celery into quarter inch pieces. Add them to the stock pot.

Dice the onion and add it to the pot.

Sprinkle the cinnamon on top of the vegetables and cook them for about eight minutes until they start to soften.

When the butternut squash is done, it’s time to blend it.

You’ll need to do this in batches because all of the butternut squash won’t fit in the blender at the same time.

Add some of the roasted butternut squash to the blender with a roughly-chopped jalapeño pepper. Blend it until smooth.

If it gets too thick, you’ll want to add some chicken broth.

Add the blended squash mixture into the pot with the other vegetables. Then, continue blending the squash (and chicken broth, if needed), then pouring it into the pot, until you’re out of squash.

Add half the bacon back into the stock pot.

Peel and dice the potato into small pieces, then add them to the stock pot.

Finally, pour in the heavy cream and stir everything together.

Bring the soup to a boil over high heat, then reduce it to a simmer and cover the pot.

Let it cook about 20 minutes until the potatoes are tender.

Pour the soup into bowls. Garnish with green onion, sour cream, and the reserved bacon.

Butternut Squash Soup: Frequently Asked Questions

Have you made this butternut squash soup recipe? Let us know how it went in the comments.