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+ servings
3 bowls of butternut squash soup

Butternut Squash Soup

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Servings :4
Prep Time20 mins
Cook Time45 mins


  • 3 Tablespoons Mild Tasting Oil (see notes below) divided
  • 24 Ounces Butternut Squash cubed
  • 1 Yellow Onion diced to the same size as butternut squash cubes
  • 4 Pieces Bacon optional: more for topping
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 2 Cloves Garlic minced
  • 2 Tablespoons Sage chopped + optional: more for topping
  • 1 Cup

    Vegetable Broth

  • Greek Yogurt / Heavy Cream optional for topping


  • Preheat oven to 375.
  • Toss the butternut squash, onions, salt, and pepper in 2 tablespoons of oil.
  • Spread the veggies in an even layer on a rimmed baking sheet.
  • Drape the bacon over the top of your veggies.
  • Bake in preheated oven for 45 minutes. You'll know they're done baking once the veggies are soft and start to brown, and the bacon is fully cooked.
  • Meanwhile, In a large stockpot, add 1 remaining tablespoon of veggie oil, along with the garlic and sage. Heat over medium. Saute until fragrant, about 1-2 minutes.
  • Add vegetable broth. Once the broth is heated through, remove soup from heat and add the baked veggies and bacon.
  • Use a stick blender to blend all the ingredients together. Or, place ingredients in a blender (easier!). Blend until smooth.
  • Scoop the soup into bowls and top with additional bacon crumbles, a dollop of Greek yogurt or chopped sage. Enjoy!

Lindsey's Tips

Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
If you're low carb, and this is higher in carbs than you'd like, the best options would be to:
  • Keep recipe as is and enjoy a smaller portion (consider making this recipe into 8 servings and dividing the nutritional info in half).
  • Double the veggie broth. This will thin out the soup and increase the # of servings.
  • Add heavy cream. This will increase the fat content and increase the # of servings.


Calories: 280kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 15mg | Sodium: 970mg | Potassium: 695mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18206IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 2mg
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