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Bacon Butternut Squash Soup

George Bryant
4.71 from 41 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6



  • Preheat your oven to 350 Degrees Fahrenheit
  • Toss squash and carrots with coconut oil
  • Arrange in a baking dish and roast uncovered for 35 minutes or until tender
  • In a large stock pot or dutch oven over medium heat, cook bacon until crisp Remove bacon with a slotted spoon and set aside for the soup garnish
  • Add the onion and apple to the dutch oven or stock pot and sauté in bacon fat over medium heat until tender, about 5 minutes
  • Add the roasted butternut squash, carrots, chicken broth, and coconut milk to dutch oven or stock pot and bring to a boil stirring often
  • Remove from heat
  • Use an immersion blender to blend your soup or working in several small batches, blend soup in food processor or blender until smooth
  • Return to dutch oven or stock pot, bring to a simmer and season with salt, cinnamon, and nutmeg
  • Serve soup in large bowls garnished with bacon or you can freeze and save for later. We have frozen mine up to 2 months


**The seasonings are highly dependent on the size of your squash. Our squash was huge, at least 2-3 pounds so add your seasonings in batches and taste test along the way so you don't overpower the soup.