This Butternut Squash Soup recipe is a delicious comfort food that works as a side dish or a main course. If enjoying as a main course, we recommend adding protein to the soup to increase the protein macros. Consider adding shredded chicken thighs or pork for a heartier meal.

  • CALORIES -- 260
  • FAT -- 22G (81%)
  • PROTEIN -- 3.5G (5%)
  • CARBOHYDRATES -- 9G (12%)
  • NET CARBOHYDRATES -- 8G
  • FIBER -- 1G
  • SUGAR ALCOHOL -- 0G

Butternut Squash Soup

This creamy butternut squash soup is perfect for the fall and winter months. This recipe features roasted butternut squash, bacon, onion, and fresh herbs. And it gets a flavorful boost of fat with heavy cream and butter.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Soup, Squash
Servings: 8
Calories: 260kcal

Ingredients

  • 4 cups butternut squash (peeled and cubed)
  • 4 tablespoons olive oil
  • 4 pieces bacon (chopped)
  • 2 tablespoons butter
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1/4 cup white wine
  • 2 teaspoons fresh thyme
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 teaspoon Truvia Brown Sugar Blend
  • salt and pepper to taste
  • dash of hot sauce

Instructions

  • Preheat the oven to 400 degrees. Toss the butternut squash cubes in a bowl with the olive oil; season with salt and pepper. Lay the squash evenly on a lightly sprayed/greased sheet pan and roast in the oven for about 25-30 minutes (rotating the pan halfway through) until it begins to brown and is soft all the way through.
  • Put the chopped bacon in a large soup pot and turn the heat on medium-low. Let the fat render slowly, stirring often with a spoon for about 5-7 minutes.
  • Add the butter, onion and garlic; cook until soft (about another 5 minutes), stirring often.
  • Increase the heat to high and add the white wine; stir constantly for about 45 seconds until most of the liquid has evaporated, scraping any bits off of the bottom of the pot.
  • Add the next 5 ingredients and the roasted butternut squash and bring to a boil. Reduce heat to low and cover. Let simmer for 30 minutes, stirring occasionally.
  • Turn the heat off. Season with the artificial brown sugar, dash of hot sauce and salt and pepper. Blend the soup with an immersion stick blender or scoop into a blender and puree until smooth. Adjust seasoning as needed with salt, pepper or spice. Sweeten with more brown sugar blend if needed.

Nutrition

Nutrition Facts
Butternut Squash Soup
Amount Per Serving (0.75 Cup)
Calories 260 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 9g3%
Fiber 1g4%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.
You can buy pre-cut butternut squash in the fresh produce section of your grocery store.

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