Butternut Squash Soup

Creamy on its own without any actual cream.

Here’s your new favorite cozy weather soup! 

Seriously, I eat this for breakfast, lunch, or dinner in the fall and winter when butternut squash is in season. It’s perfectly light, nutrient-dense, fresh, and flavorful.

I like to keep extra butternut squash around in order to make this soup whenever I don’t know what else to make, am short on time, or just feel lazy on a cozy day. They can last one to three months sitting on your counter. 

I also like to add bacon drippings directly into the soup for extra flavor. Fresh herbs also give this soup depth and freshness. I wouldn’t substitute the fresh herbs for dried ones, but you could if you were desperately craving this soup but didn’t have fresh herbs on hand.

Give this a go. You won’t be disappointed!

@erinnnmeckSimplicity at its finest 💛 Easiest Butternut Squash soup for fall 🍂 full recipe in the comments 🧄💛#butternutsquashsoup #fallrecipe #souprecipes #paleorecipes #fallrecipes #simpleingredients

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Butternut Squash Soup Recipe

• 1 pack bacon (reserve the grease)

• 2 tablespoons butter or ghee

• 2 cups yellow onions, chopped

• 2 tablespoons fresh parsley, chopped

• 1.5 tablespoons fresh sage, chopped

• 4 cups peeled and cubed butternut squash (cut into ½ inch cubes)

• 1 ½ teaspoons salt

• ½ teaspoon pepper

• 4 cloves garlic, minced

• 6 cups chicken stock

What To Do:

1. Cook bacon to your desired crispiness, set aside, and reserve the grease. 

2. Add butter and 1 tbsp bacon grease to a large pot. Add your onions, parsley, and sage. Saute until translucent, about 5 minutes. 

3. Add in the garlic, salt, and pepper and cook until fragrant, about 2 minutes. 

4. Add in your squash, stir, and cook until your squash starts to become soft, about 10 minutes. 

5. Add in your broth until the squash is completely submerged. Bring to a boil, then reduce to a simmer. Cover and cook until you can poke through the squash with a fork. 

6. Uncover and add in ¼ cup of bacon grease and stir.

7. Blend! 

   1. If using an immersion blender: You can immediately blend until smooth in that same pot.

   2. If using a NutriBullet or regular blender: Allow the mixture to cool for a few minutes before transferring to the blender. Pour the blended mixture back into the pot.

8. Ladle the soup into bowls, top with your cooked bacon pieces, a spoonful of bacon grease on top, and enjoy! 

Notes: 

• If needed, add more liquid to the soup after blending everything together to reach your desired consistency.

• Bake the butternut squash ahead of time to save time on the day you want to finalize the soup. Peel and cut the squash. Bake at 400 for 35 minutes, stirring halfway. You won’t need to wait for the squash to soften. You can add in the roasted squash and immediately blend!

• Use veggie stock and omit the bacon for a vegan recipe. 

• Omit bacon grease for a lower-calorie meal. I personally love the taste of it in and on top of the soup.

• Any blender works for this recipe! Work in batches for a smaller blender, like a NutriBullet.

Please leave me a comment and a heart ❤️ if you liked this post and recipe! Subscribe if you want recipes and cooking inspiration delivered straight to your inbox.

I hope you feel inspired to cook and create rather than order and wait.

THANK YOU, LOVE YOU, BYE!

Erin