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.
You can buy pre-cut butternut squash in the fresh produce section of your grocery store.

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