This creamy butternut squash soup with bacon and a smoky flavor is the ultimate healthy comfort food! A perfect appetizer or main course during the fall/winter season.
Saturday night is reserved for comforting soups, a movie, and a fire in my household. I’ve had this soup in mind for quite awhile, and was so happy we had a free Saturday evening to make it happen. Even though busy December sometimes makes that difficult, we had a rare opportunity of nothing on the calendar after filling the day with festivities! This soup was perfect to end a busy day. It packs in the buttery, sweet taste of squash, and includes 2 poblano peppers to give it a smoky taste (along with some liquid smoke). All blended up and topped with bacon. You really can’t go wrong! In fact, this is simply the BEST Butternut Squash soup I’ve ever had!
So you may be wondering about the poblano peppers. I LOVE them! I use them often and thought they would pair perfectly with butternut squash and bacon. They also have a very mild flavor, so no need to be worried about the soup being spicy. Both of these vegetables may not be a favorite with my kids, but blended up and topped with bacon, they were loving it! I served with a big green salad, and made the meal extra yummy for the kids with a grilled cheese sandwich.
We all had such big bowl, that there were no leftovers. Double the recipe to serve to a crowd. I also think this would be a delicious addition to your Christmas dinner or Christmas Eve. Or even for Saturday or Sunday afternoon football! So many possibilities. This soup also happens to be Whole30 approved and Paleo. Enjoy!
Smoky Roasted Butternut Squash Soup with Bacon
- 3 lb butternut squash* de-seeded, peeled, and chopped
- 2 poblano peppers de-seeded and chopped
- 2 tbsp olive oil or avocado oil
- 4 slices thick bacon nitrate and additive free
- 1 medium sized onion chopped
- 3 cloves garlic crushed
- 32 oz chicken broth or stock
- 1 tbsp liquid smoke
- 1 tsp salt + more to taste
- 2 tbsp chives for garnish optional
- Preheat your oven to 425 degrees. Arrange squash and peppers on a roasting pan, drizzle with oil and top with a bit of salt. Roast for 25-30 minutes or until veggies are softened and brownies. Remove from oven.
- Meanwhile, begin the soup. In a large pot, cook your bacon at medium - medium high heat. Cook until your desired crispiness, set aside to cool. Reserve 1 tbsp bacon grease in the pot.
- Add onion to the pot, and cook for 3-4 minutes, then add garlic and cook for another 2 minutes. Bring the butternut squash and peppers to the pot.
- Add broth, liquid smoke, and salt to the pot. Bring to a boil, then reduce heat to medium low simmering for 8-10 minutes.
- Using an immersion blender, blend up soup until smooth. Alternatively, place inside a blender and pulse.
- Chop up the bacon and add to each bowl of soup. Garnish with chives (if using).
*Use a 1 large squash or 2 smaller ones.