Description
Enjoy a creamy and comforting One-Pot Bacon Butternut Squash Soup, perfect for a cozy fall meal with minimal cleanup.
Ingredients
Scale
- 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
Instructions
- 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.
- Add onion to the pot and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- 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.
- Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot, and blend until smooth and creamy.
- Return the soup to the pot (if using a regular blender). Stir in heavy cream and heat gently until warmed through. Do not boil.
- 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