butternut squash soup

I can’t help it… here’s another soup recipe. I just really love making soup, especially soup with toppings. This soup is topped with bacon (my favorite!).

Try to find an uncured bacon, free of nitrates and nitrites. Whole Foods makes a really good uncured, reduced sodium center-cut bacon. I like to use center-cut instead of turkey bacon because center-cut is real pork bacon; it just has less fat.

This soup is easy and quick to make. It is great for the fall, and it would be a perfect starter for your Thanksgiving meal.

Butternut Squash Soup

by Meme Inge

Keywords: simmer soup/stew egg-free gluten-free lower-sodium no-sugar-added nut-free soy-free veggie-ful creole spice veggies fall winter

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Ingredients (serves 4)

  • 1 tsp oil
  • 2 medium onions, chopped
  • 3 large carrots, chopped
  • 1 TBSP garlic, minced
  • 1 (14 oz) can or 2 cups low-sodium chicken broth
  • 1 (15 oz) can butternut squash puree
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ½ tsp all-purpose or Creole seasoning
  • ¾ tsp paprika
  • dash of hot sauce, if desired
  • 1 TBSP flour or 1/2 TBSP cornstarch for gluten free
  • 1 ½ cup 1% milk, divided
  • ¼ cup plain non-fat yogurt
  • 8 slices center-cut bacon, cooked & crumbled {optional}


In large pot, heat oil on medium to medium–high heat. Sauté onions and carrots for 5 minutes. Add garlic and stir for 1 minute. Add broth, squash, baking soda, salt, black pepper, cayenne pepper, and paprika. Simmer for 15 minutes, stirring occasionally.

Turn off soup and blend soup with an immersion blender until smooth. Whisk ½ cup milk and flour together. Slowly add to soup while stirring. Add the remaining 1 cup milk, stirring constantly.

Turn soup back on and bring to a simmer. Simmer 10 more minutes. Turn off soup, and stir in yogurt. Top with bacon crumbles, if using. Enjoy!

Nutrition Facts

Per serving without bacon: 168 calories, 2.3g fat (0.7g saturated), 31.1g carbohydrate, 4.7g fiber, 7g protein

Per serving with bacon: 218 calories, 6.3g fat (2.7g saturated), 31.1g carbohydrate, 4.7g fiber, 11g protein

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This recipe is shared on Eat at Home Ingredient Spotlight: Bacon-fest! {Love!}



  1. This looks amazing- the bacon must taste so good with this.

  2. I’ve only had butternut squash soup once and it was good but bacon would make it even better!


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