Amazingly creamy: 1-pot bacon butternut squash soup

When the leaves start to turn and a crisp chill fills the air, my heart just craves something warm and comforting. You know that feeling, right? It’s like a cozy hug in a bowl. That’s exactly what inspired me to create this One-Pot Bacon Butternut Squash Soup (Creamy Fall Soup). It’s become our family’s favorite way to welcome autumn. I wanted a soup that tasted like it simmered for hours, but could actually be made on a busy weeknight. This recipe is all about that magic – rich, creamy, and packed with flavor, all while keeping your sink blessedly empty. It truly embodies the spirit of my grandmother’s kitchen, where simple ingredients and a little love created unforgettable meals. This creamy fall soup is proof that you don’t need fancy tricks to make something truly special.

Life gets wonderfully hectic, doesn’t it? That’s why I adore one-pot meals. They mean less fuss and more flavor. This easy soup recipe is a lifesaver for busy evenings.

You get all those rich, comforting tastes of fall. Plus, the cleanup is a breeze! This minimal cleanup soup is pure gold. Get ready to fall in love with this creamy fall soup.

Gathering your ingredients is the first joyful step. For this creamy fall soup, you’ll need simple things. They come together beautifully.

• 1 tablespoon olive oil. This helps get the bacon started.
• 1 pound bacon, chopped. I like mine in about half-inch pieces.
• 1 large yellow onion, finely chopped. It brings sweetness.
• 2 cloves garlic, minced. For that lovely fragrant kick.
• 1 (3-pound) butternut squash, peeled, seeded, and cubed. Make sure it’s ripe.
• 4 cups low-sodium chicken broth. This is the soup’s liquid heart.
• 1 teaspoon salt. Adjust to your taste later.
• 1/2 teaspoon black pepper. Freshly ground is best.
• 1/2 cup heavy whipping cream. For that ultimate creamy finish.

These are the building blocks for pure autumn comfort. Each one plays its part perfectly.

Now for the fun part! Let’s get this delicious soup simmering. It’s all about simple steps for a fantastic meal. Remember, cooking with a little heart makes all the difference, just like my grandmother taught me. You’ve got this!

First, heat your olive oil in a big pot over medium heat. Toss in your chopped bacon. Cook it until it’s nice and crispy. Then, use a slotted spoon to scoop out the bacon. Set it aside for later. Leave about two tablespoons of that flavorful bacon fat in the pot. This is where the magic starts!

Add your chopped onion to the pot. Let it soften up for about 5 to 7 minutes. Then, stir in your minced garlic. Cook it for just one more minute until it smells amazing. Don’t let the garlic burn!

Now, add your cubed butternut squash to the pot. Pour in the chicken broth. Sprinkle in the salt and pepper. Give it a good stir. Bring everything to a boil. Once it’s boiling, lower the heat. Cover the pot and let it simmer gently. This usually takes about 20 to 25 minutes. You want the squash to be super tender.

This is the heart of your creamy fall soup. The squash will soak up all those wonderful flavors.

Time to make it smooth! Carefully move the soup to a blender. Work in batches if you have a lot. Or, you can use an immersion blender right in the pot. Blend until it’s wonderfully smooth and creamy. Be very careful when blending hot liquids. Always vent your blender lid slightly.

The goal is a silky texture. It should feel luxurious on your tongue.

If you used a regular blender, pour the smooth soup back into the pot. Now, gently stir in the heavy cream. Heat the soup gently until it’s warmed all the way through. It’s really important not to let it boil after adding the cream. This keeps your soup perfectly creamy and prevents any separation.

Just a gentle warm-up is all it needs. Enjoy that rich finish!

Making this soup truly special is all about a little heart and a little patience. For the best butternut squash soup, start with a ripe squash. Its sweetness will shine through. When cooking the bacon, get it nice and crispy for that perfect salty crunch. Remember, the rendered bacon fat adds incredible depth to your bacon soup.

Don’t rush the simmering process. Letting the squash cook through ensures a smooth, creamy texture when blended. It’s these small touches that make a big difference. This recipe is forgiving, so feel free to let your intuition guide you.

Want to enjoy this creamy fall soup without the bacon? No problem! Simply omit the bacon and use vegetable broth instead of chicken broth. You’ll still get a wonderfully rich and satisfying soup.

Love a thicker soup? Use a little less broth. Prefer it thinner? Add more broth until it’s just right. Always taste as you go and adjust the salt and pepper to your liking. That’s the beauty of home cooking!

Now for the best part: serving your masterpiece! Ladle the hot, creamy soup into bowls. Sprinkle that reserved crispy bacon generously over the top.

It adds a wonderful salty crunch. This soup pairs perfectly with a crusty piece of bread for dipping. It’s pure comfort food, just like we love at 911Recipes.

Got leftovers? Lucky you! Store your creamy fall soup in an airtight container in the fridge. It will keep well for about 3-4 days. When you’re ready for more, gently reheat it on the stovetop over low heat.

Stir it often to ensure even warming. Avoid boiling, especially after the cream has been added, to keep that lovely smooth texture. A little patience here keeps your soup tasting fresh and delicious.

This nutritional information is an estimate. It can vary based on the exact ingredients and brands you use. We aim for deliciousness first, but it’s good to know what you’re enjoying!

• Serving Size: 1.5 cups
• Calories: 350
• Fat: 25g
• Carbohydrates: 20g
• Protein: 10g
• Sodium: 600mg

We truly hope you loved making and enjoying this soup.

Did you try it? We love hearing from you! Please share your experience below. Leave a comment or rate the recipe. Did you snap a photo? Tag us on social media!

Amazingly creamy: 1-pot bacon butternut squash soup

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• Author: clarakohn
• Total Time: 50 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Enjoy a creamy and comforting One-Pot Bacon Butternut Squash Soup, perfect for a cozy fall meal with minimal cleanup.

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Ingredients

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• 1 tablespoon olive oil
• 1 pound bacon, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
2. Add onion to the pot and cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more until fragrant.
4. Add butternut squash, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until squash is tender.
5. Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot, and blend until smooth and creamy.
6. Return the soup to the pot (if using a regular blender). Stir in heavy cream and heat gently until warmed through. Do not boil.
7. Serve hot, garnished with reserved crispy bacon.

Notes

• For a vegetarian option, omit the bacon and use vegetable broth.
• Adjust seasoning to your taste.
• For a thicker soup, use less broth. For a thinner soup, add more broth.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 12g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 60mg