Butternut Squash Soup with Bacon

Butternut Squash Soup with Bacon

  • Prep: 15 min
  • Cook Time: 25 min
  • Total: 40 min
  • Serving: 6 Servings

There is nothing like a bowl of butternut squash soup on a crisp, fall day. This recipe combines the sweet taste of the squash with the smoky taste of bacon.


  • 5 bacon slices
  • 5 large garlic cloves, chopped
  • 1 teaspoon caraway seeds
  • 2 pounds butternut squash, peeled, seeded, and chopped
  • 1/2 pounds carrots, chopped
  • 1-1/2 apples, peeled, cored, and chopped
  • 3 thyme sprigs
  • 2 bay leaves
  • 3-1/2 cups chicken broth
  • 2 cups water
  • cider vinegar to taste


  1. Cook the bacon in a large soup-pot over medium heat until crisp; set aside to cool and then roughly chop into small pieces.
  2. Put the garlic and caraway seeds into the bacon fat and cook for approximately 1 minute until the garlic is fragrant.
  3. Add the squash, carrots, apple, thyme, bay leaves, broth, water and a pinch of salt and pepper and boil, uncovered, for 20 minutes.
  4. Remove the bay leaves and thyme from the soup and puree with a handheld blender.
  5. Check the seasoning and add salt, pepper and vinegar to taste. Ladle into bowls and top with the bacon.

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