Butternut Squash Soup with Bacon and Spinach

Butternut Squash Soup with Bacon and Spinach

  • Prep: 20 min
  • Cook Time: 31 min
  • Total: 51 min
  • Serving: 4 Servings

The sweet and creamy taste of the butternut melds beautifully with the smoky and salty taste of the bacon, while the spinach adds texture and color


  • 1 butternut squash, peeled Nutmeg
  • 2 tablespoons unsalted butter
  • Salt and freshly ground pepper to taste
  • 1 onion, chopped
  • 6 cups chicken stock
  • 2 cups spinach, rinsed and roughly chopped
  • 4 slices bacon


  1. Cook the bacon until crispy in a small sauté pan over medium-high heat. Remove from the pan, drain on paper towels and crumble when cool.
  2. Cut the squash into 1-inch chunks and set aside.
  3. Sauté the onion for 8 minutes in a large pot over medium-high heat.
  4. Add the squash and the chicken stock to the pot and simmer for 12 minutes. Using a handheld blender, puree the soup until smooth.
  5. Stir in the bacon and the spinach and continue to simmer for 6 minutes until spinach is tender. Serve hot with a grind of fresh black pepper.


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