Bacon Butternut Squash Soup

Written by Published on in Dinner

Bacon Butternut Squash Soup might be the most savory and cozy meal for your entire family. This is a savory soup that merges all the great sights and smells of fall with the warmth and coziness of winter. Top it off with a little bacon and you will be finding yourself going back for seconds and maybe even thirds.

I had to smile to myself when putting this recipe together for you, the invention of the InstaPot is truly a game changer. Our mom always, and still does, use a pressure cooker but I was never brave enough to try it out. So when I first started making this recipe I would toss the veggies with coconut oil, roast them, add them to the pot, etc…. I think it took three times as long as it does now. This Bacon Butternut Squash Soup truly comes together so easily though. I start off by prepping all the veggies, then heating up the InstaPot on ‘Sauté’ mode. Cook the bacon until it’s nice and crispy, your house will smell great, and other members of the house will want to know if dinner is already ready. Then it’s simply a matter of tossing in the veggies, sealing the lid, swapping out the laundry, then blending it all up and Ta-Da! Dinner is served! It’s so healthy and delicious and the bonus of bacon topping it brings back everyone for more!

Serving Suggestions & Substitutions:

You can add some carrot chunks in at the beginning with the squash for an extra orange color and, if you prefer a little bit creamier soup, substitute 1 cup of broth for 1 cup of Full Fat Coconut Milk.

Definitely serve this topped with crunchy bacon bits (it’s in the name after all)! Some warm sourdough bread or pieces of naan are great dippers for this soup as well. Enjoy!

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Bacon Butternut Squash Soup
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Bacon Butternut Squash Soup

Recipe by Cari FrinkCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

45

minutes

Ingredients

  • 1/2 lb Bacon, chopped

  • 1 Small Onion, chopped

  • 1 Large Butternut Squash, peeled & cut into chunks

  • 1 Small Apple, chopped

  • 4 Cups Chicken Broth

  • 1 Sprig each, Thyme, Sage, Rosemary

  • 1-2 Tablespoons Cinnamon

  • 1 Tablespoon Nutmeg

  • Cayenne & Salt to taste

Directions

  • In your InstaPot, or soup pot, sauté the diced bacon until it's crispy. Remove bacon, drain and set to the side.
  • Sauté the onions in the bacon fat until they are softened. Add in squash, apple, broth, thyme, sage, rosemary, cinnamon and nutmeg and cayenne to taste. Pressure cook for 20 min or slow cook for 2 hours at a low simmer.
  • Remove herbs and use either an emersion blender or regular blender to blend soup until smooth.
  • Return the soup to the pot and reheat. Add salt to taste.
  • Top with bacon to serve.

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