Go Back
+ servings
Roasted Butternut Squash Soup. Perfect for any time, lunch or dinner. Add a salad or sandwich to the side to make a meal or just alone.

Roasted Butternut Squash Soup

Servings 8
Author MidgetMomma


  • 8 slices bacon diced
  • 1 butternut squash peeled, seeded and cut <g class="gr_ gr_273 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="273" data-gr-id="273">in</g> 1-inch chunks
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 onion diced
  • Kosher salt and freshly ground black pepper to taste
  • 2 sprigs fresh thyme
  • 3 cups chicken stock
  • 1 cup plain Greek yogurt
  • 2 tablespoons scallions chopped


  • Preheat oven to 400 degrees.
  • In a medium stockpot cook your bacon until crispy, remove bacon from pot.
  • Place the butternut squash and pepper onto a sheet pan a drizzle with half of the bacon fat. Place into oven and bake until squash is tender, about 25-30 minutes.
  • Saute the onion and garlic in the bacon fat left in the pot until the onions are translucent.
  • Add in the squash, peppers, salt, pepper and thyme.
  • Cook for an extra five minutes.
  • Stir in the stock, blend with an immersion blender until smooth.
  • Bring soup to a boil than let it simmer for 10 to 15 minutes.
  • Top with a dollop of yogurt, bacon and scallions.