Roasted Butternut Squash Soup

This time of year just calls for warm, hearty soup… and I certainly don’t discriminate. Whether beef stew, vegetable minestrone or homemade tomato basil, you really can’t go wrong. I love making a big batch and throwing it in the freezer to warm up on a whim — and most soups can be made in one big pot, which makes clean up super easy. Ahhhh, soup season.

So to kick things off, I tried my hand at roasted butternut squash soup earlier this week. I love me some squash and instead of laboring over a giant squash from the store that requires some strength and sweat to cut into pieces, I often opt for the already cubed butternut squash from CostCo… it takes SO MUCH TIME out of your prep! I added fresh herbs and some crispy bacon and it was seriously husband approved.


– 2 lbs of cubed butternut squash
– 1 sweet onion
– 1.5 tablespoons of butter
– 1 3/4 cups of chicken broth
– 1 3/4 cups of water
– 1 tablespoon of salt
– Fresh sprigs of thyme
– Thick-cut bacon
– Sour cream
– Black pepper

In a large pot, melt your butter over medium heat. Drop in your sweet onion, chopped. Let the onions soften in the butter until they become somewhat translucent in color, then add in your butternut squash, chicken broth, water, salt and the leaves of 3 sprigs of thyme. I find that using fresh herbs really makes all the difference, especially in the cold winter months where herbs like thyme really warm up these kinds of dishes. Let the mixture simmer on medium to high heat for about 25-30 minutes.

In a cast iron skillet, crisp up 5-8 pieces of thick-cut bacon. Set aside and blot with a paper towel to remove any excess grease. Once it’s cooled, tear into bite-size pieces.

When your soup has simmered long enough, you’ll want to mix either in a food processor or with an immersion hand blender. It will have a creamy, silky texture. Spoon into individual bowls, top with a dollop of cooled sour cream, freshly ground black pepper and your crispy bacon. Enjoy!

(Yields approximately 10 servings.)