Pioneer Woman Butternut Squash Soup With Bacon

This easy and creamy Pioneer Woman Butternut Squash Soup With Bacon is a perfect comforting meal for any day. It’s quick to prepare, packed with flavor, and uses simple ingredients you likely already have. The crispy bacon topping adds a delicious crunch, making this soup both hearty and satisfying!

Ingredients Needed

• 8 oz. thick-cut bacon, diced
• Vegetable oil, as needed
• 1 onion, diced
• 2 medium butternut squash, peeled, seeded, and cut into large cubes
• 1 1/2 tsp. kosher salt, divided (plus more to taste)
• 4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/4 cup maple syrup

How To Make Butternut Squash Soup With Bacon

1. Cook the Bacon: In a large, heavy pot over medium-high heat, cook the diced bacon, stirring occasionally, until browned and crispy (about 5 minutes). Remove with a slotted spoon and set aside for topping. Leave the drippings in the pot. If there’s less than 1/4 cup of drippings, add vegetable oil to the pot.
2. Cook the Onion: Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until soft and lightly caramelized (about 7-8 minutes).
3. Cook the Squash: Add the cubed butternut squash and 1 teaspoon of salt to the pot. Toss to coat in the onion mixture. Pour in the chicken broth and 1 cup of water. Bring to a boil over high heat, then reduce the heat to medium, cover, and cook, stirring occasionally, until the squash is very tender (about 20 minutes).
4. Blend the Soup: Transfer the mixture to a blender in batches (don’t overfill). Puree until smooth. Pour the soup back into the pot when it’s done.
5. Finish the Soup: Stir in the heavy cream, maple syrup, and the remaining 1/2 teaspoon of salt. Let the soup simmer for 5 more minutes. Taste and adjust seasoning as needed.
6. Serve: Ladle the soup into bowls and top with the crispy bacon you reserved. Enjoy!

Recipe Tips

• Use a Good Blender for Smoothness: When blending the soup, use a high-quality blender for a smoother texture. If your blender isn’t powerful enough, try using an immersion blender directly in the pot for a creamy result.
• Don’t Overcook the Squash: Make sure to cook the squash until it’s very tender, but not mushy. Overcooked squash can make the soup too watery, affecting the texture.
• Adjust the Maple Syrup: If you prefer a less sweet soup, you can reduce the maple syrup. Taste it before adding the full amount and adjust to your liking.
• Crisp the Bacon Well: For the best flavor and texture, make sure the bacon is crispy before adding it to the soup. This adds a nice crunch when you serve it on top.
• Don’t Skip the Simmering Step: After blending, let the soup simmer for a few more minutes. This allows the flavors to meld together and gives the soup a richer taste.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftover butternut squash soup with bacon to an airtight container and refrigerate for up to 4 days.
• Freeze: Place leftover butternut squash soup with bacon in a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm on the stove over low heat until heated through.
• Reheating: Reheat leftover butternut squash soup with bacon on the stove over low heat for about 10-15 minutes, stirring occasionally, until it’s heated through. Alternatively, you can microwave it for 2-3 minutes, stirring halfway through.

Nutrition Fact

Serving Size: 1 serving (approximately 1.5 cups)

• Calories: 270 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 1,158 mg
• Potassium: 691 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 11 g
• Sugars: 3 g
• Protein: 10 g

More Pioneer Woman Recipes:

• Pioneer Woman Butternut Squash, Sausage, and Tortelloni Soup
• Pioneer Woman Carrot and Squash Curry Soup
• Pioneer Woman Tomato Soup with Parmesan Croutons
• Pioneer Woman Lentil Soup
• Pioneer Woman Tomato Soup 2.0