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Roasted Butternut Squash and Turkey Bacon Soup

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Everyday Culinary Delights 👩‍🍳

 

As the days grow cooler and autumn leaves begin to fall, there’s nothing quite like a comforting bowl of soup to warm you up. Enter roasted butternut squash and turkey bacon soup, the perfect autumn comfort food. This soup combines the natural sweetness of roasted butternut squash with the smoky, savory flavor of turkey bacon, creating a dish that is both wholesome and delicious.

What makes this soup stand out is the balance of flavors—sweet from the caramelized squash, savory from the turkey bacon, and a touch of warmth from seasonings like thyme and smoked paprika. Whether you’re looking for a gluten-free, dairy-free option or just something hearty and nutritious, this soup has you covered. It’s versatile enough to fit a variety of dietary needs and can be adapted to suit different preferences. Plus, it’s packed with fiber, vitamins (especially vitamin A from the squash), and protein, making it a healthy choice as well as a tasty one.

In this article, you’ll learn how to prepare this delicious soup step-by-step, with tips for variations that make it a dish you’ll want to come back to throughout the colder months.

Ingredients Overview

The ingredients for this roasted butternut squash and turkey bacon soup are simple but come together to create a dish that’s flavorful and satisfying.

  • Butternut squash: This nutrient-rich vegetable provides natural sweetness and a velvety texture that forms the base of the soup. When roasted, the squash takes on a caramelized depth of flavor that elevates the dish.
  • Turkey bacon: A leaner alternative to traditional pork bacon, turkey bacon brings a smoky, savory element without as much fat. Its crispiness adds texture and contrast to the smooth soup.
  • Broth and cream: The broth (chicken or vegetable) and cream (or coconut milk) give the soup its rich, creamy base. The broth adds flavor while the cream lends a luxurious, smooth texture.
  • Seasonings: Thyme and smoked paprika enhance the soup’s depth of flavor. Thyme adds a fresh, herbaceous note, while smoked paprika introduces a subtle warmth.

Optional Substitutes and Variations: For a dairy-free version, swap out the cream for coconut milk. If you’re vegetarian, use vegetable broth and omit the turkey bacon for a flavorful, plant-based alternative.

Step-by-Step Preparation

Step 1: Roasting the Butternut Squash

Why roast?
Roasting butternut squash is essential because it enhances the vegetable’s natural sweetness and brings out a rich, caramelized flavor. The high heat of roasting also helps intensify the squash’s nuttiness, creating a robust base for the soup.

Instructions recap:
Preheat your oven to 400°F (200°C). Peel, seed, and dice one medium butternut squash into evenly-sized cubes, about 1 inch in size. Place the diced squash on a baking sheet, drizzle with 2 tablespoons of olive oil, and season generously with salt and pepper. For a warm, fall-inspired flavor, add 1 teaspoon of ground cinnamon (optional). Toss everything together to ensure the squash is evenly coated.

Spread the squash out in a single layer on the baking sheet to avoid overcrowding, which ensures even roasting. Roast for 25-30 minutes, flipping the pieces halfway through, until the squash is tender and golden brown around the edges.

Tips:

  • Even roasting: Spread the squash in a single layer and give each piece space to ensure they caramelize evenly.
  • Flip halfway: To get consistent browning, flip the squash cubes halfway through roasting. This promotes even caramelization and prevents one side from getting too browned.

Step 2: Cooking the Turkey Bacon

How to cook turkey bacon:
While the squash is roasting, cook 6 slices of turkey bacon in a large pot over medium heat. Turkey bacon takes about 6-8 minutes to become crispy. Make sure to flip the slices occasionally to cook them evenly on both sides. Once the bacon is crispy, remove it from the pot and place it on a paper towel to drain any excess grease. After it has cooled, crumble the bacon into small pieces to use as garnish later.

Use of rendered fat:
Leave about 1-2 tablespoons of the rendered turkey bacon fat in the pot. This fat carries the smoky flavor of the bacon, which will serve as a flavorful base when sautéing the onions and garlic.

Alternative cooking method:
For those who prefer not to cook turkey bacon on the stovetop, you can bake the bacon in the oven at 400°F (200°C) for 10-12 minutes or use an air fryer for a crispier texture. Both methods reduce the amount of oil needed and produce a similar crispy result.

Step 3: Sautéing Onions and Garlic

Importance of the base:
Sautéing onions and garlic in the rendered turkey bacon fat creates a flavor-packed base for the soup. The onions provide sweetness, while the garlic adds depth and fragrance, enhancing the overall flavor profile.

Detailed instructions:
In the same pot with the turkey bacon fat, add 1 diced medium onion and cook over medium heat for about 3-4 minutes, or until the onions become soft and translucent. Stir occasionally to prevent burning. Once the onions are softened, add 2 minced garlic cloves and cook for another 1-2 minutes until the garlic is fragrant, but not browned.

Variations:
For a milder flavor, you can substitute leeks for onions. Simply clean and slice the leeks, and sauté them in the same way you would the onions. Leeks have a delicate, onion-like flavor that complements the soup well.

Step 4: Combining Roasted Squash and Broth

Melding flavors:
Once the onions and garlic are fragrant and softened, it’s time to add the roasted butternut squash to the pot. The caramelized sweetness of the roasted squash melds beautifully with the savory base, creating a harmonious balance of flavors.

Instructions recap:
After transferring the roasted squash to the pot, pour in 4 cups of chicken or vegetable broth, ensuring all ingredients are submerged. Add 1 teaspoon of fresh thyme (or ½ teaspoon dried thyme) and ½ teaspoon of smoked paprika. Stir everything together and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes to allow the flavors to meld.

Seasoning tips:
Taste the soup as it simmers, and adjust the seasoning as needed. If the soup needs more depth, add a pinch more smoked paprika for a smoky kick or extra thyme for an herby note. Adjust salt and pepper to taste.

Broth options:
If using chicken broth, the soup will have a richer, heartier flavor, while vegetable broth keeps the dish lighter and vegetarian-friendly. Both options complement the roasted butternut squash well, so the choice depends on your preference.

Step 5: Blending the Soup

Why blending?
Blending the soup is essential to achieve its signature smooth, creamy texture. The roasted butternut squash breaks down into a velvety puree, while the broth helps create a luscious, comforting soup base.

Blending methods:
Use an immersion blender to blend the soup directly in the pot. Blend until the soup reaches a smooth, creamy consistency with no visible chunks. If you don’t have an immersion blender, carefully transfer the soup in batches to a stand blender and blend until smooth. Once blended, return the soup to the pot.

Safety tip:
When using a stand blender, it’s important to avoid overfilling it with hot liquid. Blend in small batches, and cover the lid with a kitchen towel to prevent any splattering. Hot liquids expand while blending, so venting the blender will reduce pressure and keep you safe from burns.

Once blended, the soup is ready for the final touch of cream and additional seasoning.

Final Touches and Serving Suggestions

Step 6: Adding Cream and Seasoning

Importance of creaminess:
Adding cream or coconut milk at this stage gives the soup a luxurious, velvety texture. The richness of the cream balances the sweetness of the butternut squash and the savory notes from the turkey bacon and spices. It also adds a smooth, silky finish that makes the soup feel indulgent and satisfying.

Detailed instructions:
Once the soup is blended to a smooth consistency, reduce the heat to low and stir in 1 cup of heavy cream (or coconut milk for a dairy-free option). Stir gently until the cream is fully incorporated. Let the soup simmer on low for an additional 5 minutes to allow the flavors to meld and the soup to thicken slightly. Taste the soup, and adjust the seasoning by adding more salt, pepper, or thyme as needed.

Dairy-free option:
For those who are dairy-free or prefer a lighter option, coconut milk is an excellent substitute for heavy cream. It provides a similar creaminess with a slight hint of coconut flavor, which complements the roasted butternut squash.

Adjusting consistency:
If the soup is too thick for your liking, you can add a little extra broth or cream to thin it out. If it’s too thin, let it simmer for a few more minutes to thicken naturally.

Step 7: Garnishing and Serving

Garnish options:
To finish the soup, garnish with the crumbled turkey bacon for added texture and smoky flavor. Fresh thyme leaves sprinkled on top add a pop of color and a fragrant, herbal note. For extra richness, drizzle a bit of olive oil or a swirl of heavy cream over each bowl. You can also sprinkle some freshly ground black pepper for added warmth.

Serving suggestions:
This creamy soup pairs beautifully with crusty bread, perfect for dipping into the rich broth. Alternatively, serve it alongside a light, fresh salad to complement the warm, savory flavors of the soup.

Presentation tips:
For a visually appealing presentation, use a wide, shallow bowl and carefully ladle the soup in the center. Add your garnishes thoughtfully, and swirl the cream or olive oil in a circular motion for an elegant touch. A sprinkle of bright green thyme leaves or a few crumbled bacon bits adds a professional-looking finish.

Optional Variations and Customizations

Spicy twist:
For those who enjoy a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the soup while it simmers. The spiciness pairs wonderfully with the natural sweetness of the butternut squash.

Vegetarian/vegan version:
To make this soup vegetarian or vegan, simply skip the turkey bacon and use vegetable broth instead of chicken broth. Coconut milk can replace the cream for a fully vegan-friendly dish that still has a rich, creamy texture.

Toppings:
Get creative with your toppings! Roasted pumpkin seeds add a delightful crunch, while homemade croutons offer a satisfying contrast to the smooth soup. For those who love cheese, a sprinkle of Parmesan or crumbled goat cheese makes an excellent addition.

Frequently Asked Questions (FAQs) 

Can I make this soup ahead of time?
Yes, this roasted butternut squash and turkey bacon soup is perfect for making ahead. Once prepared, you can store the soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to ensure it heats evenly without scorching. If the soup thickens too much in the fridge, you can add a little extra broth or water to loosen it up.

Can I freeze roasted butternut squash and turkey bacon soup?
Absolutely! This soup freezes very well, making it a convenient option for meal prep or storing leftovers. To freeze, allow the soup to cool completely, then transfer it to an airtight container or freezer-safe bag. You can freeze the soup for up to 3 months. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight before reheating it gently on the stovetop. Stir it occasionally and add a bit of extra broth or cream if necessary to restore its creamy texture.

What can I substitute for butternut squash?
If you don’t have butternut squash on hand or want to try a variation, you can substitute sweet potatoes, pumpkin, or acorn squash. All of these alternatives have a similar texture and sweetness when roasted, and they’ll work well as a base for this creamy soup.

Can I use regular bacon instead of turkey bacon?
Yes, regular pork bacon can be used in place of turkey bacon. It will add a richer, fattier flavor to the soup, which can enhance the overall taste. However, keep in mind that regular bacon has more fat, so you may want to adjust the amount of fat left in the pot before sautéing the onions and garlic.

Is this soup keto-friendly?
This soup can be adapted for a keto-friendly diet with a few modifications. Butternut squash is relatively high in carbohydrates, so you’ll want to use it in moderation. To lower the carb count further, you can substitute the heavy cream with coconut milk, which is often preferred in keto recipes. Additionally, you may want to skip the optional cinnamon or reduce the amount of broth if you’re closely tracking your carbs.

Conclusion and Final Thoughts 

This roasted butternut squash and turkey bacon soup is the perfect combination of delicious, nutritious, and adaptable—an ideal dish for the colder months. It’s packed with vitamins, fiber, and protein, while the roasted squash and turkey bacon bring a delightful balance of sweetness and smoky, savory flavors. Plus, the recipe is easy to customize, whether you prefer it dairy-free, vegetarian, or with a spicy kick.

I encourage you to experiment with different variations—try swapping the cream for coconut milk, adding extra spices, or topping with your favorite garnishes to make the recipe uniquely yours. This versatile soup can easily become a family favorite.

If you give this recipe a try, I’d love to hear how it turned out! Feel free to share your experience, any personal twists you’ve added, or suggestions to improve the dish. Enjoy your cozy, comforting bowl of soup!

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Roasted Butternut Squash and Turkey Bacon Soup


  • Author: Christine

Description

This delicious Roasted Butternut Squash and Turkey Bacon Soup is a perfect combination of creamy roasted squash and crispy turkey bacon. The sweet and nutty flavor of the butternut squash is complemented by the smoky, savory turkey bacon, making this soup both comforting and flavorful. It’s ideal for a cozy fall or winter meal!


Ingredients

Scale

For the roasted squash:

  • 1 medium butternut squash (about 23 lbs), peeled, seeded, and diced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp ground cinnamon (optional for a hint of warmth)

For the soup:

  • 6 slices turkey bacon
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • ½ tsp smoked paprika
  • Salt and pepper to taste

For garnish (optional):

  • Crumbled turkey bacon
  • Fresh thyme leaves
  • A drizzle of olive oil or heavy cream

Instructions

1️⃣ Roast the butternut squash:
Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt, pepper, and optional cinnamon. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized on the edges.

2️⃣ Cook the turkey bacon:
While the squash is roasting, cook the turkey bacon in a large pot over medium heat until crispy, about 6-8 minutes. Remove the bacon and set it aside on a paper towel to drain. Once cooled, crumble the bacon into small pieces. Leave about 1-2 tablespoons of the rendered fat in the pot.

3️⃣ Sauté the onion and garlic:
In the same pot with the remaining turkey bacon fat, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

4️⃣ Add roasted squash and broth:
Once the butternut squash is roasted, add it to the pot along with the chicken or vegetable broth, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

5️⃣ Blend the soup:
Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

6️⃣ Add cream and season:
Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes on low heat to thicken slightly.

7️⃣ Serve and garnish:
Ladle the soup into bowls and top with the crumbled turkey bacon. Garnish with fresh thyme leaves and a drizzle of olive oil or extra cream, if desired. Serve hot with crusty bread or a side salad.

Notes

  • For a slightly sweeter flavor, you can add a small drizzle of maple syrup when serving.
  • Feel free to add a pinch of cayenne pepper or red pepper flakes if you prefer a spicier kick.
  • This soup is great for meal prep. It stores well in the fridge for up to 3 days and freezes for up to 3 months.
  • If you want a thicker soup, reduce the amount of broth slightly, or blend more squash into the base.

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