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Creamy Butternut Squash and Sage Soup with Easy Bacon

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This velvety butternut squash soup with earthy sage and crispy bacon is a comforting fall classic. Born from a kitchen disaster, it’s quick, easy, and packed with flavor—perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 1 large butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 10 fresh sage leaves, plus extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg, freshly grated
  • 6 slices thick-cut bacon
  • Optional: extra cream or crème fraîche for drizzling
  • Optional: pumpkin seeds or toasted walnuts for crunch

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.
  2. While squash roasts, place bacon slices in a cold skillet. Turn heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Reserve 1 tablespoon bacon fat.
  3. In a large soup pot, heat reserved bacon fat (or 1 tablespoon olive oil) over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and fresh sage leaves, stirring constantly for 1 minute until fragrant.
  4. Add roasted squash cubes and vegetable broth to the pot. Stir to combine, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low and simmer for 10-15 minutes.
  5. Remove pot from heat. Using an immersion blender, puree the soup until completely smooth. If using a countertop blender, let soup cool for 5 minutes, then blend in batches.
  6. Stir in heavy cream and freshly grated nutmeg. Warm over low heat for 2-3 minutes—do not let boil. Taste and adjust seasoning.
  7. Ladle soup into bowls. Top with crumbled crispy bacon, fresh sage leaves, and a drizzle of extra cream or crème fraîche. Serve immediately.

Notes

Don’t skip roasting the squash—it caramelizes natural sugars and adds depth. Use fresh sage if possible for brighter flavor. Blend safely by letting soup cool slightly and removing blender lid center cap. Season gradually as bacon adds saltiness. Soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, creamy squash soup, sage soup, bacon soup, fall soup, easy soup recipe, comfort food

Find it online: https://dahliadishes.com/creamy-butternut-squash-and-sage-soup-with-easy-bacon/