Butternut Squash Soup Recipe | Joyful Healthy Eats

This roasted butternut squash soup screams fall comfort food. It’s everything you want in a soup – creamy, velvety, and tons of depth of flavor. Topped with smokey bacon and chives for the finishing touch. It’s a must this fall season and perfect for the holidays!

Why You’ll Love This Butternut Squash Soup Recipe

If you’re looking for a new recipe to add to your Thanksgiving menu, this hearty butternut squash soup is just what you need.

• Freezer-friendly. Pop it out of the freezer the night before or throw it into a pot right before dinner for an extra quick side.
• Naturally sweet. Roasted squash, potatoes, and bell peppers come together for a smokey, naturally sweet soup.
• Fall flair. Crispy bacon, thyme, sage, nutmeg, and cinnamon are some of autumn’s favorite ingredients.
• Wholesome. It’s packed with fresh ingredients and perfect for cleaning out the pantry.

What You’ll Need

Piney sage and thyme give this soup an herby, aromatic vibe that just screams “fall”. Scroll to the bottom of the post for exact ingredients.

• Butternut squash – Remove the seeds.
• Yukon potatoes – Russet potatoes and baby potatoes are fine as well.
• Bell pepper – Use red, yellow, or orange peppers. Don’t use green ones because they’ll darken the color of the soup.
• Olive oil – Go for vegetable, corn, or canola oil if that’s what you’ve got on hand.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Bacon – Regular and thick-cut bacon both work.
• Red onion – You can also use yellow and white onions.
• Garlic – Fresh garlic and garlic paste are best.
• Herbs – I used fresh sage and thyme. Rosemary is a good swap.
• Spices – You need ground nutmeg and ground cinnamon.
• Vegetable broth – Feel free to use water or chicken broth.
• Chives – Green onions work too.

How To Make Roasted Butternut Squash Soup

Using bacon grease to sautée the onions adds complexity and lots of smokey goodness. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 400F. Line a baking sheet with parchment paper. You can also bake directly on it. Set it aside.
• Season and roast. Toss the squash, potato, and bell peppers in a large bowl with olive oil, salt, and pepper. Spread them out on the prepared baking sheet. Don’t overlap them too much. Bake for 25 minutes or until the squash is fork-tender.
• Cook the bacon. Add the bacon to a large Dutch oven over medium-high heat. Cook the bacon for 5-6 minutes or until crispy. Remove it from the heat and set it on a paper towel-lined plate.
• Sautée the onions. Stir the onions into the bacon grease and cook them for 2-3 minutes or until translucent. Mix in the garlic and cook for another 30 seconds. Add the sage, thyme, salt, pepper, and nutmeg. Cook for 30 more seconds.

• Simmer it. Pour in the veggie broth. Stir in the roasted veggies and cover the Dutch oven. Simmer it for 10 minutes. Remove it from the heat.
• Blend it. Transfer the mixture and cinnamon to the blender. Process until smooth.
• Serve. Add soup to serving bowls and top with fresh herbs, crispy bacon, and chives. Enjoy!

Tips & Variations

Savory parmesan, heavy cream, and tangy goat cheese can elevate this spiced butternut squash soup in minutes.

• Make it spicy. Stir 1/4-1/2 small jalapeño into the Dutch oven when sautéeing the onions for a spicy kick. You can also use 1/4-1/2 teaspoon cayenne pepper, red pepper flakes, or chili oil.
• Go creamy. Mix 1/2-1 cup heavy cream or half-and-half into the soup after blending. Simmer for 5 minutes to combine the flavors and serve as usual.
• More toppings. Sprinkling crunchy croutons, crumbled goat cheese, puffed quinoa, or chopped cashews can add more texture to every spoonful.
• Prep ahead. Roast the veggies, cook the bacon, and sautée the onions up to 3 days in advance so all you need to do is simmer and blend right before serving.
• Make it cheesy. Whisk 1/4 cup cream cheese or shredded parmesan into the soup after blending and simmer over medium-low heat for 5-10 minutes or until completely melted.
• Use leftovers. Add 1-2 cups of leftover roasted veggies like my Roasted Cauliflower into the pot and continue with the recipe as usual to reduce food waste and add more flavor.

Serving Suggestions

This sweet butternut squash soup with hints of garlic is great with Thanksgiving dinners. I love it with my No Fuss Thanksgiving Turkey and Turkey Gravy on top. Other holiday turkey recipes include my Maple Smoked Turkey and Garlic Herb Turkey Breast. For veggie sides, try my Sauteed Brussels Sprouts with Bacon and Cheesy Scalloped Potatoes.

How To Store & Reheat Leftovers

Keep it away from direct heat and sunlight when on the counter for cooling or serving to prevent spoilage.

• Fridge: Place it in an airtight container for up to 4 days.
• Freezer: Pour it into freezer bags or containers in serving-size portions. Freeze for up to 3 months. Thaw overnight or reheat straight from frozen.
• To reheat it: Microwave it in 20-second increments, stirring in between each one, until warm. You can also heat it in a pot over medium-low heat for 10-12 minutes.

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