Fresh Roasted Butternut Squash and Turkey Bacon Soup Recipe

Chilly autumn evenings call for a comforting bowl of roasted butternut squash and turkey bacon soup that warms you from the inside out.

The rich, velvety blend of sweet squash and smoky bacon creates a symphony of flavors dancing across your palate.

Seasonal ingredients come together in this hearty soup, promising a delightful culinary experience.

Robust and creamy, the soup offers a perfect balance of savory and sweet notes that will delight your taste buds.

Each spoonful tells a story of carefully selected ingredients and thoughtful preparation.

The combination of roasted butternut squash and crispy turkey bacon elevates this soup from ordinary to extraordinary.

Ladle up a bowl and savor the essence of fall in every delicious bite.

What Goes in This Roasted Squash Soup

Main Ingredients:

• Butternut Squash: A sweet and creamy autumn vegetable perfect for hearty soups.
• Turkey Bacon: A lean and crispy protein that adds smoky flavor.

• Onion, Garlic: Flavor-building vegetables that create a delicious foundation.

• Chicken Broth, Vegetable Broth: Rich liquid base for creating smooth soup texture.
• Thyme, Smoked Paprika: Herbs and spices that enhance the soup's depth.
• Salt, Pepper: Essential seasonings for balancing flavors.

• Heavy Cream: Silky ingredient that adds richness and smoothness.

• Olive Oil: Helps roast squash and provides subtle flavor.

• Parsley, Chives: Fresh herbs for adding color and bright flavor.

How to Make Butternut Bacon Soup

Step 1: Prepare Butternut Squash for Roasting

Cut squash into uniform cubes.

Drizzle olive oil over the cubes and sprinkle salt and pepper.

Spread them evenly on a baking sheet.

Place in a preheated oven at 400°F and roast for 25-30 minutes, flipping once midway to ensure golden brown edges and tender texture.

Step 2: Crisp the Turkey Bacon

Heat a large pot over medium flame.

Drop turkey bacon pieces into the pot and cook until they become wonderfully crispy, about 5-7 minutes.

Transfer bacon to a paper towel-lined plate, keeping a small amount of rendered fat in the pot.

Step 3: Build Flavor Base

In the same pot with bacon drippings, toss diced onions and sauté until they turn translucent and soft.

Add minced garlic and cook briefly until the aroma fills your kitchen.

Step 4: Create Soup Foundation

• Chicken broth
• Vegetable broth
• Fresh thyme
• Smoked paprika

Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, allowing flavors to meld beautifully.

Step 5: Transform Soup Texture

Use an immersion blender to puree the soup until silky smooth.

No immersion blender?

Carefully transfer soup to a standard blender in batches, then return to the pot.

Step 6: Finish with Creamy Touches

Stir in heavy cream and sprinkle half the crispy bacon pieces.

Season with salt and pepper.

Simmer for an additional 2-3 minutes to marry the flavors.

Step 7: Serve and Garnish

Ladle soup into warm bowls.

Top with remaining crispy bacon bits and fresh chopped parsley or chives.

Serve immediately and savor each spoonful.

Tips for Creamy Squash and Bacon Flavor

• Cut butternut squash into uniform, medium-sized cubes to ensure even caramelization and prevent burning during roasting.
• Pat turkey bacon dry before cooking to help it become extra crispy and prevent unwanted splattering in the pot.
• For a lighter version, substitute heavy cream with Greek yogurt or coconut milk to reduce calories while maintaining a rich texture.
• Toast thyme and smoked paprika briefly in the pot before adding broth to intensify their aromatic qualities and deepen the soup's overall taste profile.
• If soup becomes too thick, gradually thin it with additional broth or warm water until reaching desired consistency, stirring continuously.

Best Storage for Butternut Turkey Soup

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 4 days. Cool the soup completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months. Avoid freezing portions with bacon to maintain its crispy texture.
• Thaw frozen soup in the refrigerator overnight. Pour into a pot and warm over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup seems too thick.
• For quick reheating, transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until heated through. Sprinkle fresh bacon bits on top before serving to restore crunchiness.

What to Serve With This Fall Soup

• Pair with Crisp Apple Cider: Complement the rich, creamy soup with a chilled glass of fresh apple cider that cuts through the richness and echoes the sweet butternut squash flavors.
• Serve with Rustic Sourdough Bread: Select a hearty, slightly tangy sourdough slice to dip into the smooth soup, providing a perfect textural contrast and absorbing the delicious broth.
• Match with Herb-Infused Goat Cheese Crumbles: Sprinkle tangy, creamy goat cheese over the soup to add bright, zesty notes that enhance the smoky turkey bacon and roasted squash undertones.
• Accompany with Toasted Pecan Garnish: Scatter toasted, chopped pecans on top for a delightful crunch that introduces nutty warmth and complements the soup's velvety texture.

Cozy Takes on Squash and Bacon Soup

• Vegan Butternut Comfort: Replace turkey bacon with smoked tempeh or coconut bacon. Use coconut cream instead of heavy cream to maintain creamy texture while keeping the recipe plant-based.
• Low-Carb Squash Soup: Swap chicken broth with bone broth for extra protein. Add cauliflower instead of butternut squash to reduce carbohydrate content and maintain similar consistency.
• Dairy-Free Golden Bowl: Substitute heavy cream with unsweetened almond milk or cashew cream. Use nutritional yeast for added depth of flavor and creaminess without dairy ingredients.
• Spicy Southwest Version: Include diced green chiles or jalapeños during sautéing. Sprinkle chili powder and cumin for a southwestern kick. Top with cilantro instead of parsley for additional flavor complexity.

FAQs

• Is butternut squash healthy?

Butternut squash is packed with nutrients like vitamin A, vitamin C, fiber, and antioxidants. It supports eye health, boosts immune system, and helps maintain healthy skin and bones.

• Can I use regular bacon instead of turkey bacon?

Yes, you can substitute turkey bacon with regular bacon. The flavor will be slightly different but still delicious. Just cook it similarly until crispy.

• Do I need special equipment to make this soup?

An immersion blender works best, but a regular blender is fine. Just blend in small batches and be careful with hot liquid. If you prefer chunkier soup, you can skip blending entirely.

• How can I make this soup vegetarian?

Replace turkey bacon with smoked vegetable protein or crispy mushroom bits. Use vegetable broth instead of chicken broth. The key is maintaining a smoky, savory flavor profile.

Why You’ll Love Butternut Turkey Soup

• Quick Kitchen Adventure: Prepare this delightful soup with straightforward steps that make cooking feel like an enjoyable, stress-free experience for home chefs of all levels.
• Nutrition-Packed Delight: Packed with vitamins from butternut squash and protein from turkey bacon, this soup delivers a wholesome, satisfying meal that nourishes your body while tantalizing your taste buds.
• Versatile Crowd-Pleaser: Perfect for cozy family dinners, casual gatherings, or a comforting solo meal that adapts easily to different dietary preferences and can be customized with additional toppings or side ingredients.

Roasted Butternut Squash And Turkey Bacon Soup Recipe

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• Total Time: 1 hour
• Yield: 4 1x

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Description

Creamy roasted butternut squash and turkey bacon soup delivers comfort with each velvety spoonful. Smoky bacon and caramelized squash blend perfectly, offering warmth and satisfaction you’ll savor until the last delicious drop.

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Ingredients

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Main Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 6 slices turkey bacon, chopped
• 4 cups (0.95 liters) chicken or vegetable broth
• 1/2 cup (120 milliliters) heavy cream (or coconut milk for dairy-free)

Aromatics and Seasonings:

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon smoked paprika (optional, for added depth)
• Salt and pepper, to taste

Cooking and Garnish:

• 1 tablespoon olive oil
• Chopped parsley or chives, for garnish (optional)

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Instructions

1. Prepare the butternut squash by cutting into uniform cubes, then coat with olive oil, seasoning generously with salt and pepper. Arrange pieces in a single layer on a lined baking sheet, ensuring maximum caramelization during roasting.
2. Transfer the prepared squash into a preheated oven set at 400°F. Roast for approximately 25-30 minutes, rotating the tray midway to guarantee even golden-brown coloration and tender texture.
3. While squash roasts, render the turkey bacon in a large pot over medium heat. Cook until edges crisp and meat develops a rich, deep color. Transfer bacon to a paper towel, reserving a small amount of rendered fat in the cooking vessel.
4. Sauté diced onions in the residual bacon fat, allowing them to soften and become translucent. Add minced garlic during the final minute of cooking to release its aromatic qualities without burning.
5. Integrate the roasted squash into the pot, combining with chicken broth, fresh thyme, and smoked paprika. Bring the mixture to a gentle simmer, allowing flavors to meld for 10-12 minutes.
6. Utilize an immersion blender to transform the mixture into a velvety, smooth consistency. Alternatively, carefully transfer to a standard blender, processing in batches until achieving a uniform texture.
7. Incorporate heavy cream and crumble half the reserved bacon into the soup. Adjust seasoning with salt and pepper, ensuring a balanced flavor profile.
8. Warm the soup briefly after adding cream, then ladle into serving bowls. Garnish with remaining crispy bacon pieces and a sprinkle of fresh herbs for visual appeal and added complexity.

Notes

• Roast squash thoroughly to enhance natural sweetness and develop deeper caramelized flavors by ensuring even golden-brown edges.
• Crisp turkey bacon beforehand allows maximum flavor infusion and provides delightful textural contrast when sprinkled on top.
• Control soup consistency by adjusting broth quantity – add more for thinner soup, less for richer, more concentrated flavors.
• Experiment with dairy alternatives like coconut cream or cashew milk for lactose-free or vegan adaptations without compromising creamy texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 25 mg