Pioneer Woman Butternut Squash Soup with Bacon

Pioneer Woman butternut squash soup with bacon takes 1 hour 5 minutes and just 8 ingredients to make a silky, creamy fall soup with a sweet maple finish. It's an easy cozy fall soup for Thanksgiving, weeknight dinners or a chilly Sunday supper, and it's freezer-friendly.

Cook the squash until it's very tender, about 20 minutes, because that's what lets it blend into a nicely smooth soup. Pull it early and you'll get bits of firm squash that never fully puree.

Cooking the onion in the leftover bacon drippings until it's lightly caramelized builds a smoky base that plain oil can't match. Stirring maple syrup and heavy cream in at the very end also gives it a gentle sweetness without ever turning it into dessert.

Pioneer Woman Butternut Squash Soup with Bacon

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

45

minutes

Cooking time

20

minutes

Calories

409

kcal

Bacon drippings, caramelized onion and tender squash simmer together, then blend into a velvety purée finished with cream and maple. Crisp bacon on top adds salty crunch against the smooth, sweet soup.

Ingredients

• 8 oz. thick-cut bacon, diced
  

• Vegetable oil, as needed
  

• 1 onion, diced
  

• 2 medium butternut squash, peeled, seeded and cut into large cubes
  

• 1 1/2 tsp. kosher salt, divided, plus more to taste
  

• 4 c. low-sodium chicken broth
  

• 1/2 c. heavy cream
  

• 1/4 c. maple syrup
  

Directions

• Crisp the bacon: Cook 8 ounces diced thick-cut bacon in a large, heavy pot over medium-high heat for about 5 minutes. Once it's browned and crisp, lift it out with a slotted spoon and set it aside for topping, leaving the drippings in the pot.
• Check the drippings: Look at how much fat is left in the pot, because you need a scant 1/4 cup. If you have less, add a bit of vegetable oil to make up the difference.
• Cook the onion: Reduce the heat to medium and add 1 diced onion. Stir occasionally for 7 to 8 minutes, until it's soft and lightly caramelized.
• Add squash and broth: Add 2 medium cubed butternut squash and 1 teaspoon kosher salt, then toss to coat in the onion. Pour in 4 cups low-sodium chicken broth and 1 cup water, then bring everything to a boil over high heat.
• Simmer until tender: Reduce the heat to medium, cover the pot and cook for about 20 minutes. Stir now and then, and the squash is ready when it's very tender.
• Blend the soup: Transfer the mixture to a blender in batches and puree until smooth. Fill it no more than halfway because the soup is hot, then pour each batch back into the pot.
• Finish and serve: Stir in 1/2 cup heavy cream, 1/4 cup maple syrup and the remaining 1/2 teaspoon salt, then let it simmer for 5 minutes. Taste for salt, then ladle into bowls and sprinkle the reserved bacon over the top.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Vitamix E310 blender, OXO stainless slotted spoon, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different squash for this soup?

Kabocha or sugar pumpkin works well because both cook down to a similar creamy texture. Butternut is the easiest to peel and gives the smoothest result, so I stick with it when I can.

Can I make this butternut squash soup vegetarian?

Yes, swap the chicken broth for vegetable broth and cook the onion in olive oil instead of bacon drippings. Skip the bacon topping and add toasted pumpkin seeds for crunch.

Can I make butternut squash soup ahead of time?

Yes, it reheats beautifully on the stovetop over medium-low heat. Stir in the cream and maple syrup when you reheat if you want the freshest flavor, and keep the bacon separate so it stays crisp.

What if I don't have a high-powered blender?

An immersion blender works fine and saves you from moving hot soup in batches. Just blend right in the pot until there are no lumps, which can take a few extra minutes.

Why is my butternut squash soup not smooth?

Usually the squash wasn't cooked long enough, so tiny firm pieces survive the blender. Simmer it until a fork slides in with no resistance, and blend a little longer if you still feel texture.