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Cozy Butternut Squash Soup with Sage and Bacon

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A velvety butternut squash soup with earthy sage and crispy bacon, perfect for chilly fall evenings. This comforting recipe is quick, easy, and packed with flavor.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups or 600g)
  • Yellow onion, diced (1 medium)
  • Garlic cloves, minced (3-4)
  • Vegetable or chicken broth (4 cups or 950ml)
  • Fresh sage leaves (about 10-12, plus more for garnish)
  • Olive oil (2 tablespoons)
  • Salt and black pepper (to taste)
  • Optional: Heavy cream or coconut milk (¼ cup or 60ml)
  • Bacon strips (4-6 slices)
  • Pumpkin seeds or pepitas (optional, 2 tablespoons)
  • Fresh sage leaves (for frying, optional)

Instructions

  1. Cook the bacon first. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay the bacon strips in a single layer. Bake for 12-15 minutes, until crispy. Transfer to a paper towel-lined plate to drain. When cool, crumble or chop into small pieces.
  2. While the bacon cooks, prep the squash. Cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits. Peel the squash with a vegetable peeler, then cut into 1-inch cubes.
  3. Sauté the aromatics. In your large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
  4. Add the squash and sage. Toss in the cubed butternut squash and the fresh sage leaves. Stir everything together, letting the squash get a little color on the edges—about 3-4 minutes.
  5. Pour in the broth. Add the 4 cups of broth. If the squash isn’t fully covered, add a little more broth or water. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the squash is fork-tender.
  6. Blend until smooth. Using an immersion blender, blend the soup directly in the pot until smooth and velvety. If using a regular blender, work in batches, filling the pitcher no more than halfway. Hold the lid down with a towel. Blend until silky, then return to the pot.
  7. Season and finish. Taste the soup. Add salt and pepper as needed. If you’re using cream or coconut milk, stir it in now. Simmer for another 2-3 minutes to heat through.
  8. Serve it up. Ladle the soup into bowls. Top with crumbled bacon, a few pumpkin seeds if you’re using them, and maybe a fried sage leaf or two.

Notes

This soup tastes even better the next day. For a vegan version, skip the bacon and use vegetable broth with coconut milk. To thicken without cream, blend in a cooked potato or soaked cashews. Save the bacon fat to drizzle over the soup for extra flavor.

Nutrition

Keywords: butternut squash soup, sage, bacon, fall soup, cozy soup, easy soup recipe

Find it online: https://dinadinnertable.com/cozy-butternut-squash-soup-with-sage-and-bacon/