Go Back
–+ servings
Butternut Squash Soup

Butternut Squash Soup: The Best Creamy Recipe with Turkey Bacon

This Butternut Squash Soup is creamy, rich, and loaded with flavor, featuring turkey bacon for a delicious twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 300 kcal

Equipment

  • large pot or Dutch oven
  • immersion blender or regular blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 6 cups vegetable broth (or chicken broth)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • ½ cup heavy cream (optional) for extra richness

Instructions
 

Preparing the Vegetables

  • Chop the onion into small, even pieces.
  • Peel the carrots and chop into similar-sized pieces as the onion along with the celery stalks.
  • Mince the garlic finely.
  • Peel, seed, and cube the butternut squash into 1-inch cubes.

Sautéing the Aromatics

  • Heat the olive oil over medium heat in a large pot or Dutch oven.
  • Add the chopped onion, carrots, and celery, sauté for 5-7 minutes until softened.
  • Add the minced garlic and sauté for another minute.

Cooking the Soup

  • Add the cubed butternut squash and stir to combine with the sautéed vegetables.
  • Pour in the vegetable broth, making sure it covers the squash and vegetables.
  • Add the dried thyme, dried sage, and ground nutmeg.
  • Season with salt and freshly ground black pepper to taste.
  • Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until the squash is tender.

Blending the Soup

  • Blend the soup using an immersion blender or transfer to a regular blender in batches until smooth and creamy.
  • Return the blended soup to the pot if using a regular blender.

Finishing Touches

  • Stir in the heavy cream if desired for extra richness.
  • Adjust seasoning as needed and heat through gently.

Serving

  • Garnish with toasted pumpkin seeds, croutons, or chopped parsley if desired.
  • Serve immediately and enjoy!

Notes

For a roasted flavor, toss the squash with olive oil, salt, and pepper and roast before adding to the soup. This soup can be made ahead of time and freezes well.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 60mgIron: 2mg
Keyword butternut squash soup, Comfort Food, creamy soup, Easy Recipes, fall recipes, Healthy Soup
Tried this recipe?Let us know how it was!