Warm and soothing, this squash soup with bacon is easy to make and perfect year-round. You’ll love the crispy bacon on top!
I’m ready to cozy up in a sweater with a bowl of this squash soup with bacon…how about you?
About this Squash Soup with Bacon
- Flavorful: Out of all the squash soup recipes on Rachel Cooks, this is probably the one I’ve made the most often. I love the savory flavors with just enough spice from the cumin, pepper, and chili powder to keep this soup from being boring. The touch of apple cider vinegar and brown sugar at the end gives it great balance and the bacon gives a nice salty crunch.
- Healthy: If you use a light hand with the bacon, you’re enjoying a really low-calorie soup, only 190 calories per serving. Eliminate a lot of the sodium by using homemade chicken broth or chicken broth with no salt added. This squash soup is naturally lactose and gluten free. If you’re a turkey bacon fan, that’s a great option here too.
Make it Vegetarian
You could also make this soup vegetarian by substituting a different topping for the bacon. Try roasted pepitas, a swirl of spiced yogurt or sour cream, chopped fresh herbs, or homemade whole grain croutons.
Or you could try coconut bacon for a vegan option. I’ve never had it…have you?
More Squash Soup Recipes
If this squash soup doesn’t seem like your cup of tea, you might want to try my Panera copycat squash soup or this butternut squash soup with smoked paprika. Still not satisfied? I have this butternut squash soup or there’s creamy kabocha squash soup which has apples in it for a sweet and tangy flavor. So good!
I’d say you’re armed and ready to survive fall and winter now, wouldn’t you?
- 2 pounds butternut squash, peeled and diced
- 2 teaspoons olive oil, divided
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon ground cumin
- 1/4 tsp chili powder
- 4 cups chicken broth (use low sodium, or no salt added)
- 1 tablespoon apple cider vinegar
- 2 teaspoons brown sugar
- water to thin as desired
- cooked bacon for serving
- Preheat oven to 425°F. Toss squash with one teaspoon of olive oil and roast in oven for 15 minutes. Stir and roast 10-15 minutes longer or until squash is tender.
- In a large pot, heat remaining 1 teaspoon of olive oil over medium heat. Add onions and celery and cook, stirring, until onions are translucent and softened. Add spices and cook, stirring, for 1 minutes. Add broth and squash. Simmer 10 minutes.
- Purée using an immersion blender or in a traditional blender in batches. Be very careful! Serve topped with crumbled bacon.
- This recipe can easily be made vegetarian. Instead of topping with bacon, top with roasted pepitas, a swirl of spiced yogurt, freshly chopped herbs, or homemade croutons.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.