Bacon-Infused Butternut Squash Soup

"Good comfort soup. I like to make extra bacon to crumble on top. It does have a little heat to it, so if your taste buds are sensitive, cut back on the red and black peppers. Recipe comes from Southern Living."
Bacon-Infused Butternut Squash Soup created by ACDKMomma
Ready In:
1hr 15mins




  • Cook bacon slices in large pot until crisp.
  • Remove bacon and drain.
  • Reserve 2 tbsp drippings in pan.
  • Crumble bacon and set aside.
  • Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
  • Add celery and apple to pan and saute 5 minutes.
  • And garlic and saute 1 minute.
  • Add squash and chicken broth.
  • Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
  • Process mixture, in batches, in a blender or food processor until smooth.
  • (Hot mixtures will erupt out of blender if too full- believe me I know).
  • Return mixture to pot.
  • Stir in lime juice and next 7 ingredients.
  • Simmer for 7-10 minutes or until thickened.
  • Top soup with crumbled bacon and garnish with sour cream and red pepper.

Join The Conversation

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  1. francoroni
    Wow, so tasty! I made as directed except used coconut milk instead of cream. I also added the bacon directly to the soup as I tend to forget adding toppings when reheating soups. This will be a staple of ours! I used all the bacon fat, because yum bacon fat LOL! I highly recommend an immersion blender. It took about 3 minutes to puree the soup directly in the pot. So much easier than transferring to a food processor a few ladles at a time!
    • Review photo by francoroni
  2. Emily S.
    I've tried lots of butternut squash soup recipes and they are always too heavy or too sweet. This was a winner at my last Thanksgiving gathering. Just right. It's very modifiable - will be trying a lighter version of this for Spring.
  3. Bill S.
    Made it without Honey and Red Pepper Flakes but added cinnamon and it was incredible.
  4. Rachel Shutty
    A-Mazing! Made this vegan using coconut oil, veggie broth and coconut milk. Everyone raved and said it had more flavor than any bnut squash soup they’d had. Took a little chopping time but worth it all the way!
  5. mdboomer
    This recipe was excellent. I followed the recipe to a "T" and it had a great tangy taste that my whole family loved, including the kids. I did add fresh bacon bits, which kicked it up a notch.


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