Smoky Bacon and Squash Soup



20 min


8 cups (2 L)

* PLUS Cooking time: 35 minutes
Smoky Bacon and Squash Soup


  • 1 large butternut squash
  • 4 garlic cloves
  • 2 plum tomato
  • 1 large onion
  • 5 slices bacon , preferably double-smoked
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 900 mL chicken broth
  • 1/3 cup shredded fresh basil


  • To easily peel squash, make a large slit through skin with a knife, then microwave on high to soften skin a little, from 5 to 7 min. Remove squash from microwave. Peel, slice in half and discard seeds. Chop into small pieces. Coarsely chop garlic, tomatoes and onion.
  • Set a large saucepan or pasta pot over medium-low heat. Add bacon. Cook until crispy, 8 to 10 min. Place on a paper towel-lined plate. Leave about 2 tbsp (30 mL) bacon fat in pan. Increase heat to medium. Add garlic and onion. Stir often until onion starts to soften, about 3 min. Add tomatoes. Sprinkle with sage, oregano and salt. Stir occasionally until tomatoes break down, 3 to 5 more min.
  • Pour in broth. (If using canned, add 2 cans water.) Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Add squash and bring to a boil. Then reduce heat and simmer, covered and stirring occasionally, until squash is very tender, 15 to 25 min.
  • Working in batches, whirl soup in a blender or food processor, then pour into a large measuring cup or another saucepan. (Alternatively, use a hand blender.) Taste and add more herbs if needed. Ladle soup into bowls. Sprinkle with bacon and basil, if you wish. Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 3 months.

Nutrition (per serving)

  • Calories
  • 131,
  • Protein
  • 4.2 g,
  • Carbohydrates
  • 13.5 g,
  • Fat
  • 6.9 g,
  • Fibre
  • 2.2 g,
  • Sodium
  • 698 mg.

We love making this recipe with thick slices of double-smoked bacon. But, really, you can never go wrong with bacon. The regular variety works just as well.