Roasted butternut squash and turkey bacon soup is the perfect comfort food for the colder months. With its warm, velvety texture and balanced flavors, it makes an ideal dish for fall and winter. The natural sweetness of roasted butternut squash pairs beautifully with the savory, smoky notes of turkey bacon, creating a rich and satisfying soup that can be served as a hearty meal or a delicious appetizer.
Not only does this soup taste amazing, but it’s also a healthier option for those seeking wholesome, nutrient-rich meals. Packed with vitamins from the squash and lean protein from turkey bacon, this dish provides a balanced nutritional profile. Plus, for those following a dairy-free diet, the recipe offers an easy swap of heavy cream for coconut milk, ensuring that everyone at the table can enjoy its creamy goodness without compromising on flavor or dietary restrictions.
Why Roasted Butternut Squash?
Butternut squash is a nutrient powerhouse, packed with vitamins A and C, fiber, and antioxidants, making it an excellent choice for boosting immunity and supporting digestive health. Its naturally sweet flavor intensifies when roasted, as the heat caramelizes the sugars, creating a rich, deep taste that enhances any dish.
In fall and winter, butternut squash becomes a staple ingredient due to its versatility and ability to bring warmth to comforting dishes like soups, casseroles, and roasted vegetable medleys. Roasting the squash rather than boiling or steaming allows it to maintain its vibrant color and sweet, nutty flavor while adding a slight crispiness to the edges. This roasting method not only improves texture but also ensures that the full essence of the squash is infused into the soup, making it more flavorful and satisfying.
Health Benefits of Turkey Bacon
Turkey bacon is a fantastic alternative to traditional pork bacon, especially for those looking for a leaner, healthier option. Compared to regular bacon, turkey bacon is lower in fat and calories while still providing a significant amount of protein, making it an excellent ingredient for people who are mindful of their caloric intake or want to reduce saturated fat in their diet.
Despite being lighter, turkey bacon still offers a rich, smoky flavor that enhances any dish, especially when it’s cooked until crispy. Its texture complements the smoothness of the butternut squash in this soup, adding a delightful crunch with each bite. Additionally, turkey bacon is a great choice for those who avoid pork for dietary or religious reasons, offering the same savory satisfaction without the heaviness of traditional bacon. Its presence in this soup elevates the dish while keeping it light and nutritious.
Ingredient Breakdown & Recipe Explanation
Key Ingredients Overview
- Butternut Squash: Selecting the perfect butternut squash is crucial for the soup’s flavor and texture. Choose a firm, smooth-skinned squash that feels heavy for its size. A good butternut squash should be free of soft spots or blemishes. Before using, peel the skin, remove the seeds, and cut the squash into evenly sized cubes to ensure even roasting. Its natural sweetness makes it an ideal base for this soup, while roasting enhances its rich, caramelized flavor.
- Turkey Bacon: Turkey bacon adds a savory, smoky dimension to the dish, complementing the sweetness of the squash. Cook it until crispy for the best texture, as this adds a crunchy contrast to the smooth soup. Chop the turkey bacon into small pieces to distribute the flavor evenly throughout the soup.
- Chicken/Vegetable Broth: The broth serves as the base, adding depth and body to the soup. Chicken broth offers a rich, savory flavor, while vegetable broth provides a lighter, vegetarian-friendly option. Both create a flavorful foundation that enhances the roasted squash and turkey bacon.
- Cream or Coconut Milk: Cream gives the soup a luscious, velvety texture, while coconut milk provides a dairy-free alternative without sacrificing creaminess. Coconut milk adds a subtle sweetness, making it ideal for those avoiding dairy.
- Smoked Paprika: This optional spice introduces a subtle smoky depth, enhancing the earthy flavors of the roasted squash and turkey bacon, making the soup more complex.
Roasting the Butternut Squash
Roasting butternut squash is a key step in building flavor for this soup. To start, preheat the oven to 400°F (200°C) and prepare the squash by tossing the cubes with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet, ensuring the pieces aren’t too crowded, which helps them roast evenly instead of steaming. Roast for 25-30 minutes, turning the pieces halfway through to promote even caramelization on all sides. The goal is to achieve a tender interior with golden-brown edges, which intensifies the natural sweetness and imparts a rich, nutty flavor.
Roasting brings out the squash’s complex flavor profile, creating a sweet, caramelized taste that boiling or steaming can’t achieve. The dry heat enhances the sugars in the squash, resulting in a more pronounced depth of flavor.
For a twist, consider adding garlic cloves or fresh herbs like rosemary or thyme to the roasting pan. These will infuse the squash with additional savory notes, making the soup even more flavorful. Once roasted, the squash can be easily blended into the soup to create a smooth, creamy texture.
Cooking the Turkey Bacon
To cook turkey bacon to crispy perfection, heat a large skillet over medium heat. Add the chopped turkey bacon in an even layer, ensuring there’s space between the pieces to cook evenly. Cook for 5-7 minutes, stirring occasionally, until the bacon turns golden brown and crispy. Be careful not to overcook, as turkey bacon can become dry and lose its flavor if cooked too long.
Once cooked, transfer the bacon to a paper towel-lined plate to absorb any excess fat, but reserve a small amount of bacon fat in the pan. This fat can be used to sauté the onions and garlic for the soup, infusing them with extra smoky, savory flavor. The crispy turkey bacon will be divided between mixing into the soup and using as a garnish, providing both flavor and texture in each bite.
Sautéing Aromatics
Onions and garlic form the flavor base for this soup, adding sweetness and complexity. Using the reserved turkey bacon fat, sauté the diced onions over medium heat for about 3-4 minutes, or until they become soft and translucent. Cooking the onions slowly allows their natural sugars to develop, adding a subtle sweetness that complements the squash.
Once the onions are softened, add the minced garlic. Garlic cooks much faster than onions, so it’s important to sauté it only for 30-60 seconds, just until fragrant. Overcooking garlic can cause it to become bitter. These sautéed aromatics will create a deeply flavorful foundation that enhances the roasted squash and bacon, enriching the overall taste of the soup.
Adding Broth and Seasonings
After sautéing the aromatics, it’s time to combine the roasted squash with the broth to build the soup’s body. Add the roasted butternut squash cubes to the pot, followed by your choice of chicken or vegetable broth. Stir in thyme, either fresh or dried, and, if using, the smoked paprika to introduce an extra layer of earthy, smoky flavor.
Bring the mixture to a gentle simmer, allowing the ingredients to meld together. This simmering process, typically lasting about 10-12 minutes, allows the flavors to blend harmoniously. The thyme adds a subtle herbal note, while the paprika deepens the smoky, savory profile of the dish. Simmering the soup at this stage ensures that the broth absorbs the flavors of the roasted squash and aromatics, creating a richly flavored base for the final creamy, smooth soup.
Final Steps & Serving Suggestions
Blending the Soup
To achieve the perfect smooth texture for your roasted butternut squash and turkey bacon soup, use an immersion blender directly in the pot. This method allows for easy blending and control over consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be sure not to fill the blender more than halfway, as hot liquids can expand and cause splattering. Place a kitchen towel over the lid to prevent spills, and blend until smooth.
For those who prefer a chunkier texture, pulse the soup a few times to leave some roasted squash pieces intact. This gives the soup a heartier feel and adds a bit of texture to each bite. If the soup is too thick after blending, adjust the consistency by gradually adding more broth or cream until it reaches your desired thickness. On the other hand, if you prefer a thicker soup, let it simmer for a few extra minutes to reduce and thicken further.
Adding Cream and Bacon
Once the soup is blended to your liking, it’s time to stir in the cream or coconut milk. This step transforms the soup, adding a rich, velvety texture that complements the roasted squash. If you’re using coconut milk, it provides a subtle sweetness and creaminess without dairy, perfect for those seeking a dairy-free alternative.
Next, stir in half of the crispy turkey bacon, allowing it to infuse the soup with its smoky, savory flavor. The bacon’s salty crunch perfectly balances the sweetness of the squash, creating a well-rounded flavor profile. At this point, taste the soup and adjust the seasoning. You may want to add more salt or pepper, depending on your preference, especially after adding the cream, which can mellow the flavors slightly.
Garnishing and Serving
To elevate the presentation and flavor of the soup, garnish each bowl with a sprinkling of fresh herbs like chopped parsley or chives. These herbs not only add a pop of color but also introduce a fresh, bright element that cuts through the richness of the soup. For added texture, you can also top the soup with roasted pumpkin seeds, which provide a satisfying crunch.
A creative touch is to drizzle a bit of extra cream or coconut milk on top for a visually appealing swirl. To complete the meal, serve the soup alongside crusty bread, which is perfect for dipping, or pair it with a simple side salad for a lighter, more balanced meal. The rich, creamy soup contrasts beautifully with crisp, fresh greens or a toasted baguette.
Making it Dairy-Free or Vegan
For a dairy-free version of this soup, replace the heavy cream with coconut milk or another plant-based cream alternative, such as almond or cashew cream. Coconut milk works particularly well because its creamy texture and mild sweetness complement the flavors of the roasted butternut squash.
To make the soup vegan, omit the turkey bacon and replace it with a vegan alternative like tempeh bacon or crispy mushrooms. Both options can deliver the smoky, savory notes that balance the sweetness of the squash. Tempeh bacon, when crisped, has a similar texture to turkey bacon, while crispy mushrooms offer an umami-rich bite.
You may need to adjust the seasoning slightly, adding a bit more smoked paprika, salt, or even a dash of soy sauce or tamari to enhance the savory depth. This ensures that the vegan version remains flavorful and satisfying without the bacon’s traditional smokiness.
Tips, Variations, and Storage
Expert Tips for the Best Soup
- Roasting Squash Faster or in Advance: To save time, cut the squash into smaller cubes, which will roast more quickly. Alternatively, roast the squash a day ahead and store it in the refrigerator until you’re ready to make the soup. Reheating the squash slightly before blending helps maintain a smooth texture.
- Achieving the Perfect Soup Texture: For a velvety smooth soup, blend the roasted squash thoroughly using an immersion blender or regular blender. For a chunkier texture, blend only part of the soup, leaving some squash pieces whole for a heartier bite. You can also mash the squash by hand with a potato masher for a more rustic texture.
- Adjusting Thickness: To make the soup thicker, reduce the amount of broth or let the soup simmer uncovered to allow excess liquid to evaporate. For a thinner soup, gradually add more broth or cream until it reaches the desired consistency. If reheating, you may need to add extra liquid as the soup thickens when cooled.
Variations on the Recipe
- Adding More Vegetables: Enhance the flavor and nutritional profile by incorporating additional vegetables like carrots, sweet potatoes, or cauliflower. These vegetables roast well alongside butternut squash and add extra sweetness and body to the soup. Carrots and sweet potatoes bring more earthy sweetness, while cauliflower contributes a subtle creaminess.
- Bacon Alternatives: Swap turkey bacon for pancetta, which adds a more intense, rich flavor, or use vegetarian bacon made from tempeh for a plant-based option. Both alternatives maintain the smoky, crispy element, complementing the sweet and creamy soup base.
- Herbs and Spices: Experiment with herbs and spices to give the soup a different twist. Sage is a classic herb that pairs well with squash, while a pinch of cumin adds a warming, earthy note. Fresh ginger or a dash of cinnamon can introduce a subtle hint of spice, perfect for fall-inspired variations.
Storage and Freezing Instructions
- Storing Leftovers: After cooling, store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over medium heat, stirring occasionally. You may need to add a little water or broth if the soup thickens too much in the fridge.
- Freezing the Soup: This soup freezes well, making it a great make-ahead meal. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. To avoid freezer burn, leave about an inch of space at the top of the container to account for expansion.
- Freezing in Portions: For convenience, freeze the soup in individual portions using silicone freezer molds or zip-top bags. This makes it easy to thaw only the amount you need. When reheating, defrost overnight in the fridge or reheat directly from frozen over low heat, adding extra broth if necessary to restore the original consistency.
FAQs (Frequently Asked Questions)
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash, and it’s a convenient option if you’re short on time. However, fresh roasted squash will provide the best flavor and texture for this soup. Roasting fresh squash caramelizes its natural sugars, giving it a richer, deeper flavor, while frozen squash can sometimes be a bit watery and less flavorful. If you do use frozen squash, make sure to thaw it completely and pat it dry before roasting to achieve a better texture.
Can I make this soup ahead of time?
Absolutely! This soup is perfect for making ahead. In fact, the flavors tend to deepen and develop even more after sitting in the fridge for a day or two. Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, gently warm it over medium heat, stirring occasionally. If the soup thickens too much, add a little extra broth or water to adjust the consistency.
Can I use other types of squash?
Yes, acorn squash, kabocha, or even pumpkin can be great substitutes for butternut squash. These squashes have similar sweetness and will provide a slightly different flavor profile while maintaining the creamy, rich texture of the soup. Acorn squash and pumpkin, for example, tend to have a more mild flavor compared to butternut, but they still work wonderfully in this recipe.
What if I don’t have an immersion blender?
If you don’t have an immersion blender, you can use a regular blender instead. Just be sure to blend the soup in batches and never fill the blender more than halfway. Hot liquids can expand and cause the blender lid to pop off, so to prevent any accidents, cover the blender with a kitchen towel and blend at a low speed. After blending, return the soup to the pot for the final steps.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free, as long as you use a gluten-free broth. Most broths are gluten-free, but it’s always a good idea to check the label to be certain. Homemade broths are also a safe and delicious option if you want to ensure full control over ingredients.
How can I make this soup spicier?
If you prefer a little heat in your soup, there are several easy ways to add spice. One option is to add a pinch of cayenne pepper or red pepper flakes when sautéing the onions and garlic. You can also stir in a bit of hot sauce or sriracha after blending the soup. Adjust the amount based on your spice tolerance, and taste as you go to achieve the perfect level of heat.
Print
Roasted Butternut Squash and Turkey Bacon Soup
Description
This creamy and flavorful Roasted Butternut Squash and Turkey Bacon Soup is the perfect fall or winter comfort food. The sweetness of roasted squash pairs beautifully with the smoky, savory flavor of turkey bacon, creating a cozy, satisfying bowl of goodness.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 6 slices turkey bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- ½ cup heavy cream (or coconut milk for dairy-free)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- ½ teaspoon smoked paprika (optional, for added depth)
- Salt and pepper, to taste
- Chopped parsley or chives, for garnish (optional)
Instructions
1️⃣ Roast the butternut squash:
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 25-30 minutes, turning once halfway through, until the squash is tender and golden brown.
2️⃣ Cook the turkey bacon:
While the squash is roasting, heat a large pot over medium heat. Add the chopped turkey bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside on a paper towel-lined plate, leaving a small amount of the fat in the pot.
3️⃣ Sauté the aromatics:
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4️⃣ Add broth and roasted squash:
Once the squash is done roasting, add it to the pot along with the chicken or vegetable broth, thyme, and smoked paprika (if using). Bring the mixture to a simmer, then reduce the heat and let it cook for 10-12 minutes, allowing the flavors to blend.
5️⃣ Blend the soup:
Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot.
6️⃣ Stir in cream and bacon:
Stir in the heavy cream and half of the cooked turkey bacon. Season the soup with salt and pepper to taste, and let it simmer for another 2-3 minutes to warm through.
7️⃣ Garnish and serve:
Ladle the soup into bowls, and garnish with the remaining crispy turkey bacon and chopped parsley or chives, if desired. Serve warm and enjoy!
Notes
- Make it vegetarian: To make this soup vegetarian, simply omit the turkey bacon and use vegetable broth instead of chicken broth.
- Make it lighter: For a lighter version, substitute the heavy cream with milk or use unsweetened almond milk.
- Add toppings: Consider adding croutons or a swirl of sour cream for added texture and flavor.
