Butternut Squash Sweet Potato Bacon Soup Recipe

This recipe totally hits the comfort food jackpot with its creamy texture and smoky bacon goodness that takes me right back to cozy fall evenings. Plus, the combo of roasted butternut squash and sweet potatoes adds a natural sweetness that feels like a warm hug in a bowl and makes my veggie-loving heart so happy!

I find the warmth and comfort of my Butternut Squash Sweet Potato Bacon Soup difficult to surpass. This soothing blend of the natural sweetness from squash and sweet potatoes, together with the touch of crispy bacon, is hard to resist.

Add in the richness of coconut milk or cream that gives the soup a velvety texture, and the fresh thyme that brings a delightful fragrance, and I could eat this nearly every day.

Ingredients

Butternut Squash: Contains a lot of fiber, contributes natural sweetness, and is loaded with vitamin A.

Sweet potatoes are high in fiber and antioxidants.

They provide creaminess and a sweet flavor.

Bacon: Provides protein, adds a smoky depth, and counterbalances the sweetness.

Garlic: Delivers an intense, umami flavor and increases the health benefits of this dish.

Base for soup, enhances flavors, and provides minerals—chicken or vegetable broth.

Coconut Milk or Heavy Cream: Provides creaminess, enhances flavor, and increases richness.

Ingredient Quantities

“`html

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large sweet potatoes, peeled and cubed
• 6 slices of bacon
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup coconut milk or heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Optional: chopped chives or parsley for garnish

“`

Instructions

1. Your oven should be preheated to 400°F (200°C). The cubed butternut squash and sweet potatoes must be placed on a baking sheet. They should be drizzled with olive oil and seasoned with salt and pepper. The oven has to be set to bake, and the food has to be roasted for 25-30 minutes, or until tender.

2. In a sizable pot, prepare the bacon over medium heat until it reaches a crisp state. Take the bacon out of the pot and allow it to drain on some paper towels; be sure to leave approximately 1 tablespoon of bacon drippings in the pot.

3. Chopped onion goes into the pot with the bacon drippings. It is sautéed over medium heat until it is translucent, about 5 minutes.

4. In a pot, add the minced garlic and fresh thyme leaves and stir them in. Cook for an additional minute until they are fragrant.

5. The pot gets the roasted butternut squash and sweet potatoes. In goes the chicken or vegetable broth.

6. Allow the flavors to meld by simmering the mixture for about 10-15 minutes.

7. An immersion blender can be used to purée the soup into a smooth consistency. On the other hand, if you prefer, you can blend the soup in batches using a countertop blender. After blending the batches, return them to the pot.

8. Blend in the coconut milk or heavy cream, and fine-tune the flavor with salt and pepper.

9. Chop the cooked bacon. If you want to use some for garnish, reserve it. Then stir the chopped bacon into your soup.

10. Serve hot, garnishing with chopped chives or parsley and reserving any bacon. Enjoy your delectable butternut squash, sweet potato, and bacon soup.

Equipment Needed

1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Paper towels
6. Sizable pot
7. Wooden spoon or spatula
8. Immersion blender or countertop blender
9. Measuring spoons
10. Measuring cup
11. Ladle
12. Serving bowls

FAQ

• Can I use frozen butternut squash and sweet potatoes? Yes, you can use frozen vegetables to save time, just ensure they are fully thawed and drained before using.
• What can I substitute for bacon for a vegetarian version?The vegetarian version can be made by either completely omitting the bacon or substituting it with vegan bacon substitutes.
• Is there a non-dairy option for the cream?Indeed, coconut milk is an excellent nondairy alternative, and it lends the soup a delicate sweetness.
• How can I make the soup spicier?In the soup, add a pinch of cayenne pepper or a dash of hot sauce to give it a spicy kick.
• Can I make this soup ahead of time?The flavors absolutely deepen over time, which makes it an excellent choice for meal prep.
• How should I store leftovers?An airtight container is the secret to keeping soup fresh and tasty, whether in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• What can I use as a garnish?A beautiful and colorful garnish, fresh and inhales with the dish.

Substitutions and Variations

Pancetta or turkey bacon can be used instead of bacon for the same dish while following specific taste or dietary preferences.
Avocado oil or coconut oil can replace olive oil and impart a different flavor profile.
For a dairy-free alternative, you can use almond milk or cashew cream in place of coconut milk or heavy cream.
Replace fresh thyme leaves with dried thyme, using one-third of the amount, or try fresh rosemary for a slightly different herbaceous note.

Pro Tips

1. Roast for Extra Flavor Before roasting the butternut squash and sweet potatoes, you can toss them with a bit of smoked paprika or cayenne pepper in addition to salt and pepper for a deeper, smoky flavor.

2. Enhance with Herbs Consider adding a bay leaf to the broth when simmering to add another layer of flavor to your soup. Remember to remove it before blending.

3. Bacon Crispness For extra crispy bacon, bake it in the oven on a wire rack over a baking sheet while the vegetables roast. This ensures an even crispness and reduces stovetop mess.

4. Creamy Finish For a richer texture, use a blend of coconut milk and heavy cream, or substitute with full-fat Greek yogurt for a tangy twist.

5. Texture Variation Reserve a handful of roasted butternut squash and sweet potato cubes before blending. Add them back into the soup after blending for a heartier, chunkier texture.