Squash soup with smoky bacon



20 min


8 Cups

* PLUS Cooking time: 35 minutes
Squash soup with smoky bacon

Enjoy a big bowl of our triple-tested butternut squash soup recipe with smoky bacon. It's a perfect fall soup, but sure to be welcome any time of year.


  • 1 large butternut squash , or 5 cups squash pieces
  • 4 garlic cloves
  • 2 plum tomatoes
  • 1 large onion
  • 5 thick slices bacon , preferably double-smoked
  • 1/2 tsp dried sage leaves
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp salt
  • 900-mL carton chicken broth , or 2 284-mL cans undiluted chicken broth
  • 1/3 cup shredded fresh basil , optional


  • 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 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 7 g,
  • Fibre
  • 2 g,
  • Sodium
  • 698 mg.


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