Go Back
+ servings
3 bowls of butternut squash soup

Butternut Squash Soup

Prep Time 20 minutes
Cook Time 45 minutes
Servings 4
Calories 280kcal

Ingredients

  • 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

Instructions

  • Preheat oven to 375 F.
  • Toss cubed butternut squash (24 Ounces), onions (1 diced), salt (1 teaspoon), and pepper (1/2 teaspoon) in oil (2 tablespoons).
  • Spread the veggies in an even layer on a rimmed baking sheet.
  • Drape pieces of bacon (4 pieces) 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 the remaining veggie oil (1 tablespoon) along with minced garlic (2 cloves) and chopped sage (2 tablespoons). Heat over medium. Saute until fragrant, about 1-2 minutes.
  • Add vegetable broth (1 cup). 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!

Notes

  • 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.

Nutrition

Calories: 280kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Cholesterol: 15mg | Fiber: 4g | Sugar: 5g | Net Carbs: 21g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com