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Smoky Roasted Butternut Squash Soup with Bacon

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Amy Rains


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add broth, liquid smoke, and salt to the pot. Bring to a boil, then reduce heat to medium low simmering for 8-10 minutes.
  5. Using an immersion blender, blend up soup until smooth. Alternatively, place inside a blender and pulse.
  6. Chop up the bacon and add to each bowl of soup. Garnish with chives (if using).

Recipe Notes

*Use a 1 large squash or 2 smaller ones.