Silky Butternut Squash Soup with Crispy Bacon

This smooth butternut squash soup topped with crispy bacon makes a comforting, light lunch as the weather turns cooler. Serve with crusty bread or enjoy on its own.

With the first hint of autumn in the air and the kids back at school, I suddenly found myself craving warm, soothing lunches instead of salads. I’ve started buying more root vegetables, so this was the first soup of the season I made — a smooth butternut squash and bacon soup that felt like the perfect welcome to chilly days.

Simple but deeply satisfying, a well-made soup is one of the best ways to transition into autumn cooking. This recipe is creamy, full of flavour from the bacon, and ideal for feeding a family or prepping ahead for busy evenings.

Ingredients for this butternut squash soup

The recipe uses straightforward ingredients and comes together quickly. I used:

• Bacon – smoked bacon adds a lovely depth, but unsmoked works fine. Use strips or lardons; lardons can give extra crispy pieces for the topping.
• Aromatics – onion and garlic. Use white or red onion and fresh garlic (or a paste if preferred).
• Vegetables – butternut squash, carrot and red pepper. Any orange-fleshed squash such as pumpkin will work if you don’t have butternut.
• Chicken stock – I used a stock cube to make up the stock, but homemade or ready-made stock is fine. Use vegetable stock to keep the soup vegetarian.
• Seasoning – black pepper to taste and a little salt if needed, depending on how salty your stock is.

How to make butternut squash and bacon soup

Follow the recipe card below for full measurements and timings. The method is easy and uses one pan for maximum flavour.

First, cook the bacon in the saucepan until it begins to crisp, then remove it and set it aside on kitchen paper. Using the same pan captures the bacon fat and builds flavour for the soup. If you prefer, you can cook the bacon in a separate pan while you start the soup.

Add the chopped onion to the pan (add a splash of oil if needed) and cook gently until softened, about five minutes. Stir in the crushed garlic and cook for another minute. Add the diced butternut squash, carrot and red pepper, then pour in the stock. Simmer until all the vegetables are tender, around 20 minutes.

Blitz the soup with a stick blender until completely smooth (or use a jug blender if you don’t have a stick blender). Adjust the seasoning with black pepper and salt to taste.

Serve each bowl topped with the crispy bacon pieces and any herbs you like — I’ve used chopped coriander in the photos, but parsley or chives work well too.

Can you adapt this butternut squash soup?

Yes — the recipe is very flexible. Leave out the red pepper if you don’t have one, or swap the butternut for pumpkin, acorn squash or any orange-fleshed squash. Use vegetable stock to make it vegetarian, and replace the bacon topping with a vegetarian bacon alternative or crispy vegetable crisps for a vegan option.

For a finishing twist, try garnishing with roasted seeds, a swirl of crème fraîche or a drizzle of good olive oil.

A great recipe for batch cooking!

Soups are perfect for batch cooking. They’re nutritious, easy to make in larger quantities and reheat beautifully. This soup keeps well in the fridge for up to three days and freezes for up to three months in freezer-proof containers or bags.

Make a double batch when you have time and store portions for quick lunches or dinners. It’s a handy way to ensure everyone in the family can enjoy a wholesome meal even when schedules differ.

How to freeze this soup?

Portion the cooled soup into freezer bags or freezer-safe containers and freeze for up to three months. Defrost overnight in the fridge or use the microwave for a quicker thaw, then reheat gently on the hob or in the microwave until piping hot.

Recipe