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Butternut Squash Soup


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Rate this recipe 4.3/5 (4 Votes)


  • 1 large butternut squash
  • 10 cups of chicken stock
  • 8 oz bacon
  • 1 tsp of nutmeg
  • 1 tsp of cinnamon
  • 2 cups of leeks (optional)


Adapted from


Step 1

Cut the bacon into little chunks and render in a sautee pan until crispy – drain bacon drippings, leaving about 1 tablespoon in the pan. (You can also roast the squash in a 375-degree oven for 30-minutes or until caramelized).
Cut squash into small to medium sized chunks and pan-sear in bacon drippings then put it into a blender w/ about 10 cups of stock. (you may have to use only 6-8oz of stock, depending on the capacity of your blender – if so, add the rest of the stock after you pour the puree into the dutch oven).

Blend until you achieve a relatively smooth puree and then pour into dutch oven on medium-low heat to simmer for about 15 minutes.

*Optional leeks: Sautee in the bacon drippings until tender.
Season w/ salt, pepper, nutmeg and cinnamon.

For the topping, I just combined 1-part sour cream with 1-part heavy cream and cut up some fresh chives..

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