Butternut Squash Soup Recipe

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Butternut Squash Soup
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  1. Preheat oven to 375 degrees.
  2. Cut and peel a butternut squash. Remove seeds and dice into chunks.
  3. Approx 1 inch cubes. Yeild 4 cups diced.
  4. Toss cubes of squash in olive oil, salt, and pepper and place on a cookie sheet and roast in oven for 45 mins to 60 minutes or until cooked through.
  5. Some squash may cook for less or more time depending on type.
  6. Midway through roasting, toss squash cubes to turn for even browning.
  7. While squash is roasting, fry two strips of bacon until crisp in a heavy bottom pot.
  8. Remove bacon from pot and reserve approx 2 T bacon fat in bottom of pot.
  9. Reserve bacon for topping of soup later. Let drain on paper towel while soup cooks.
  10. Saute, onions, celery, and carrots until softened on medium heat in bacon fat.
  11. Add thyme and garlic to vegetable mixture in pot and cook for 1 minute.
  12. Add stock to vegetables and add squash once cooked with all juices from cookie sheet.
  13. Bring to boil and then reduce heat. Uncovered, let soup simmer 20 minutes.
  14. After simmering, remove from pot and puree all soup or put through a food mill until well pureed. Use caution when using a blender to puree the hot soup. Lid may blow off so hold a kitchen towel over lid and puree in small amounts at a time.
  15. Strain pureed soup through a sieve for a more silky soup or leave as is for a more rustic soup.
  16. Place pureed and strained soup back into pot and add heavy cream. May use 1/2 and 1/2. Then stir and mix well. Simmer 5 minutes.
  17. Taste for seasonings and add salt or pepper as needed.
  18. If the soup is too thick you may thin with more stock as needed.
  19. Crumble bacon on top and serve with croutons. See my recipe for homemade croutons that are perfect for this soup. Croissant Croutons.
  20. You can also add 1/4 t cayenne pepper for some heat if you like a little spice.
  21. Also, try it with fresh pumpkin (fresh pie pumpkins) and use 1/2 t nutmeg in recipe and finish with a drizzle of maple syrup on top with the crumbled bacon. That would be a perfect autumn soup by the fire.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 264.45 Kcal (1107 kJ)
Calories from fat 156.96 Kcal
% Daily Value*
Total Fat 17.44g 27%
Cholesterol 38.36mg 13%
Sodium 704.67mg 29%
Potassium 622.69mg 13%
Total Carbs 21.89g 7%
Sugars 6.52g 26%
Dietary Fiber 2.95g 12%
Protein 7.82g 16%
Vitamin C 22.3mg 37%
Vitamin A 1mg 35%
Iron 1.4mg 8%
Calcium 83.3mg 8%
Amount Per 100 g
Calories 80.88 Kcal (339 kJ)
Calories from fat 48 Kcal
% Daily Value*
Total Fat 5.33g 27%
Cholesterol 11.73mg 13%
Sodium 215.52mg 29%
Potassium 190.44mg 13%
Total Carbs 6.69g 7%
Sugars 1.99g 26%
Dietary Fiber 0.9g 12%
Protein 2.39g 16%
Vitamin C 6.8mg 37%
Vitamin A 0.3mg 35%
Iron 0.4mg 8%
Calcium 25.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
  • 7

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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