I love butternut squash soup. There is just something about it that feels so cozy and autumn/ winter appropriate. It’s one of my go-to comfort foods. Because I love it so much, I’ve tried making many versions of it. Some are fast, some are easy, but this recipe from Damn Delicious has to be my all time favorite.
Get ready for it, it’s roasted butternut squash and bacon soup. The bacon adds such a rich flavor and I love that she thought to include red bell pepper too. What you end up with is a soup with a complex flavor that you just can’t stop eating.
Prep & Roasting
The roasting pan does all the hard work for you, which makes it much easier. Definitely buy pre-cubed butternut squash. Adding the squash, onion, bacon, red pepper and garlic then cooking it all at once means the prep you have to do is so minimal. After you get that pan in the oven, the hardest part is over.
Blend & Season
Once you add the cooked veggie and bacon mixture to the dutch oven on the stove, I like to use an immersion blender. It’s so much easier than trying to transfer everything to a regular blender. Just be sure you get all of the little pieces ground up completely. Also, taste test! Once the soup is blended add more salt, pepper or even some garlic powder to taste.
The Last Bits
Don’t skimp on the toppings either. The recipe calls for crumbled goat cheese, bacon pieces and chives. I replace the goat cheese with parmesan. I love that it’s such a versatile recipe. I can make it as an easy and satisfying weeknight dinner or for company, it just looks so lovely and fancy (even though it’s not). Enjoy!
