One pot Butternut Squash Soup with Bacon & Pecans! This soup has Fall written all over it! Delicious in every way and super healthy!
Fall is here! This is by far my favorite time of the year. Not only do the leaves start changing colors but the weather starts getting cooler (and I am a huge fan of cooler weather). Nothing makes me happier than waking up to the fresh crisp air, snuggling up with a blanket on the couch, carrying a huge cup of hot coffee everywhere I go, wearing boots and scarves, listening to the rain while reading a book with a huge glass of wine in hand…the list goes on. But the best part about Fall means we are officially in soup season! That’s right, soup season. If it’s not a real thing I’m making it one.
I love soup not only because it warms you up but because it fills you up too! This super healthy Butternut Squash Soup with Bacon & Pecans is one of my all time favorites for Fall.
First things first, lets learn about butternut squash and how to cut one. To start, you’ll need a 4 pound butternut squash (or 2 small butternut squashes). My go to store for butternut squash is Trader Joe’s. You can get a 3-4 pound squash for $3!
Start by chopping off the top and the bottom off the butternut squash.
Seed side down, stand the butternut squash on the cutting board and make a vertical slice (top to bottom) all the way down so the butternut squash is now cut in half.
Scrape out the seeds like you’re carving a pumpkin 🙂
Flip the butternut squash over and with a fork, poke holes on the outer skin. On a plate or paper towel, place skin side up in the microwave for a minute and a half. This makes it SO much easier to peel, trust me! Once microwaved, remove the skin with a vegetable peeler.
I personally love using this $10 Sur La Table Ceramic Y Shaped Vegetable Peeler that my mom introduced me too! The blade is ceramic so it doesn’t rust like the other steel peelers! I also have this Kuhn Rikon Straight Peeler from Williams-Sonoma that’s only $4 but it does rust over time. Both work extremely well but the Sur La Table lasts longer 🙂
Slice the butternut squash into small cubes. The smaller you shop them, the less amount of time the squash will take to cook, which is a good thing! If you don’t think you have enough butternut squash once chopped, just add in a chopped carrot to make up for it! You won’t even know the difference!
Now that I’ve taught you how to cut a butternut squash, there’s something you should know about me. I like to be fast and efficient when in the kitchen. Even something as simple as cutting a butternut squash takes a little bit of time, especially if you are cutting one for the first time. With that said, here’s my little secret. I almost always just buy the precut chopped and peeled butternut squash from the store…shhh! They come in a clear plastic container/bag in the refrigerated produce section. My recipe calls for a 4 pound butternut squash but that’s a whole butternut squash (before it’s peeled and chopped). If you are buying butternut squash already peeled and chopped, you’ll only need about 2-3 pounds. This is definitely a seasonal thing so keep your eye out! Costco and Trader Joes are the best for precut butternut squash because it’s cheap and it comes in a 2 pound bag/container which is exactly what you need!
Okay, no more secrets, back to the recipe!
In a large stockpot over medium high heat, add 2 tablespoons of unsalted butter. If preferred, add 2 tablespoons of olive oil instead of the butter. I prefer using the unsalted butter because it adds a caramelized sweetness when cooking with the onions and butternut squash. Once the butter is melted, add the butternut squash, onion, garlic, all spice, thyme, pepper, and 1 of the 2 teaspoons of salt. Did I mention that the best part about the cloves of garlic being whole is that you can literally just toss them in the pot? You don’t have to chop them or anything because it all ends up going in the blender anyway!
Cook for about 7 minutes to start the process of softening the butternut squash.
After about 7 minutes of cooking, add the vegetable stock and remaining 1 teaspoon of salt. Cook on medium high for 15-20 minutes or until the butternut squash is tender. When you are easily able to poke through the butternut squash with a fork, you’ll know it’s done. While the butternut squash mixture is cooking, prepare your bacon and set aside.
Transfer the entire pot of the butternut squash mixture to a blender or food processor. Depending on the size of your blender you might have to do this in 2 batches. Blend for about 20 seconds or until your desired thickness. Transfer back into the pot and simmer for about 5 minutes to let the flavors blend. Season with more salt and pepper if needed. If the soup is too thick for your liking, just add more stock or even water!
Now for the best part. The toppings! I love to top my butternut squash soup with bacon, chives, and toasted pecans. The bacon just doesn’t even need explaining…I mean, why not add bacon to anything you can? The chives and pecans give it that extra crunch to pair with the creamy deliciousness of the soup!
I hope you and your family enjoy this recipe as much as I do!
- 1 Large Butternut Squash (or 2 small, about 4 pounds total) peeled, seeded, and chopped
- 1 Large Yellow Onion Chopped
- 3 Cups Vegetable Stock
- 3 Cloves Garlic (keep whole)
- 2 Tbsp Unsalted Butter
- 2 Tsp Salt
- ½ Tsp Pepper
- ½ Tsp All Spice
- ½ Tsp Thyme
- Chopped Pecans
- In a large stockpot over medium high heat, melt the butter.
- Once melted add in onion, garlic, butternut squash, all spice, pepper, thyme and 1 of the 2 teaspoons of salt. Cook for about 7 minutes or until onions are translucent.
- Add in vegetable stock and remaining 1 tsp salt. Reduce heat to medium and cover with lid for 15-20 minutes or until the butternut squash becomes soft. You'll know it's ready when you are able to easily stick a fork through the squash.
- Transfer the soup to a blender and puree. Depending on the size of your blender you might have to puree in 2 separate batches. Or you can also just keep everything in the pot and use an immersion blender (hand held) to puree!
- Once pureed, transfer the soup back into the pot and simmer for about 5-10 minutes to help blend the flavors.
- Serve topped with bacon, pecans, and chives!