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Kid-Approved Butternut Squash Soup with Crispy Bacon

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A creamy, comforting butternut squash soup with crispy bacon that even picky eaters will love. Roasted squash brings natural sweetness, while salty bacon adds the perfect crunch.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg
  • 6 slices thick-cut bacon
  • Optional: 2 tablespoons sour cream or Greek yogurt for swirling
  • Optional: Fresh chives or parsley, chopped for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss cubes with olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 20 minutes, flipping halfway, until fork-tender and caramelized.
  2. While squash roasts, place bacon slices in a cold skillet. Turn heat to medium and cook for 6-8 minutes, flipping once, until crispy and deep golden brown. Transfer to paper towels to drain. Once cool, crumble into small pieces. Reserve about 1 tablespoon bacon fat in the skillet.
  3. In the same skillet with reserved bacon fat, sauté diced onion over medium heat for 4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Transfer roasted squash and onion-garlic mixture to a large pot. Add chicken broth, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and nutmeg. Bring to a gentle simmer over medium heat and cook for 5 minutes.
  5. Remove pot from heat. Using an immersion blender, blend until completely smooth. Alternatively, let cool 5 minutes, then blend in batches in a regular blender (fill no more than halfway). Return blended soup to pot.
  6. Stir in whole milk. Taste and adjust seasoning. Ladle into bowls and top with crumbled bacon. Optionally, add a swirl of sour cream or Greek yogurt and chopped chives.

Notes

Roast the squash instead of boiling for deeper flavor. Don’t over-blend to avoid gummy texture. Bacon fat adds smoky depth when sautéing onions. Season in layers. For dairy-free, use full-fat coconut milk or oat milk. For vegetarian, skip bacon and use vegetable broth with smoked paprika. Soup tastes even better the next day. Store bacon separately to keep it crispy.

Nutrition

Keywords: butternut squash soup, bacon, kid-friendly, easy soup, fall recipe, comfort food

Find it online: https://coracooks.com/kid-approved-butternut-squash-soup-with-crispy-bacon/