Roasted Butternut Squash and Bacon Soup

Once again, up here in Wisconsin, we are seeing lots of squash in the stores and farm stands. Laura saw a post on Reddit about this Roasted Butternut Squash and Bacon soup, so we thought we would try it. Found a recipe on the internet that called for the addition of goat cheese, but we could not find goat cheese at our local store. We substituted sour cream and I thought adding a bit of dill.

Anyway it was really good and hit the spot on a cold day up here in the North Woods.

Here is the recipe:


Author: Jim Kirkley

Serves: 4

Roasted Butternut Squash and Bacon Soup


1 butternut squash (about 3 pounds) – peeled, seeded and cut in 1-inch chunks
1 onion – diced
1 red bell pepper – chopped
4 slices, bacon – diced (for soup)
2 tablespoons, olive oil
2 cloves, garlic – minced
Kosher salt and freshly ground black pepper – to taste
4 slices, bacon – diced (for topping)
1/2 teaspoon, dried thyme
2 1/2 cups, chicken stock – or more, to taste
1/4 cup, sour cream
dried dill – to taste


  1. Preheat oven to 400 degrees F. Line a baking sheet with non-stick aluminum foil.
  2. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 30 minutes, or until butternut squash is tender, stirring at halftime.
  4. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Pour off grease.
  5. To same stockpot, add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes. Stir in chicken stock and puree with an immersion blender. Season with salt and pepper, to taste.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
  7. Serve immediately, garnished with bacon and a dollop of sour cream and dried dill, if desired.


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