Simple Butternut Squash Soup with Chicken and Bacon

This creamy, hearty butternut squash soup is meaty, savory, and deliciously comforting. Serve it with homemade Sourdough Croutons, crumbled bacon and shredded roasted chicken to make it a full course meal in a bowl.

Fall is well on its way here in Tennessee. I love the way the air clears, and feels crisp on your skin. This weather is probably my favorite.

I love pumpkin everything, even though it’s so cliché now. I kind of got on that wagon a bit late anyway so I feel like I get to stay on it past its welcome.

My family is not the biggest fan of squash, of any kind. But once in a while I just need my boujee soups, so they endure.

Soups like this one take me back to when I worked in a 5 star restaurant and was in culinary school. Unfortunately just about any time I venture to make a fancy meal, it’s a flop in my home of little ones with their box macaroni taste buds and my meat and three loving husband.

They all said they liked it okay, but they are more chili types. I however loved it and am happy to have leftovers for the next few days.

Roast the Butternut Squash

I was in a hurry and didnt think to turn the squash cut side down. The tops dried out a bit but ended up pureeing into the soup just fine. Typically, though, you roast your butternut squash cut side down.

Prepare the Sourdough Croutons

Slice any leftover bread ends into 1/2 inch cubes.

Toss in melted butter and toast in heated oven or toaster oven until crispy.

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Tips or Notes

I used bread ends of my Jalapeño Cheddar Sourdough bread and really enjoyed the kick it gave. I also used my regular Easy No Knead sourdough bread to cut up for the little ones.

The butternut squash is naturally sweet so we dont add sugar. This is a savory soup.

Tools you may need for Butternut Squash Soup

Immersion Blender or blender

Dutch Oven or stock pot

Sharp Knife

Chopping Block

Ingredients

• Butternut Squash
• Heavy Cream
• Salt & Pepper
• Onion
• Rendered Bacon grease
• Left over Roasted Chicken deboned
• Crumbled Bacon
• Stale Sourdough Bread for Croutons (We enjoyed this with Jalapeño Cheddar Croutons)

Instructions for Hearty Butternut Squash Soup

Slice your butternut squash in half lengthwise. Be very careful, they like to roll.

Scoop seeds and pulp out of the middles. You can save these for your chickens or I dried the seeds for next years growing season.

Roast them in the oven at 400 degrees with cut side down until tender, about 1 hour.

Once the squash is tender, cover to steam and set aside.

In a Dutch Oven or stock pot, brown bacon.

Once bacon is cooked, remove to a paper towel to drain and cool. Crumble the bacon and set aside for garnish

Drain all of the bacon grease except 1 to 2 tablespoons

Add diced onions to bacon grease and sauté until slightly golden and cooked.

Add Chicken Stock and Butternut squash to onions and puree with an immersion blender.

Alternatively you could add your butternut squash to a blender or food processor to puree, then add back to your Dutch Oven with Chicken Stock and onions

Add Heavy Cream and stir to combine.

Salt and Pepper to your desired taste

Garnish Soup with chopped Chicken, Sourdough Croutons, and Crumbled Bacon.

And there you have it! A deliciously hearty and savory fall inspired soup that leaves you satisfied and happy.

Other Recipes from our Farmhouse Kitchen

From Scratch Baked Herbed Meatballs

Simple Roasted Pork Tenderloin with herbs

Oven Roasted Lemon Chicken