Butternut Squash Soup

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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.

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Ingredients [?]

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  • add   1/4 cup whipping cream
  • add   1/8 teaspoon ground nutmeg
  • add   6 slices bacon
  • add   sour cream (for garnish)
  • add   ground red pepper (for garnish)
  • add   2 celery ribs
  • add   1/8 teaspoon ground allspice
  • add   1 teaspoon ground black pepper
  • add   1 granny smith apples
  • add   1 (32 ounce) container fat-free low-sodium chicken broth
  • add   2 carrots
  • add   1 large onion
  • add   1 1/2 tablespoons honey
  • add   2 teaspoons salt
  • add   4 (12 ounce) packages frozen butternut squash, thawed or 3 lbs fresh butternut squash
  • add   1/8 teaspoon ground red pepper
  • add   2 tablespoons fresh lime juice
  • add   2 garlic cloves


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