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Bacon Squash Soup

This bacon squash soup is the perfect cozy soup for Fall or Winter. Curl up with a bowl of this sweet tasting soup on a chilly day. Full of healthy vegetables and crispy bacon, you can enjoy this soup for dinner or lunches throughout the week.

Serve this recipe with crunchy roasted parmesan chickpeas, our savory herb quick bread or easy healthy four-seed crackers.

A large white pot with bacon squash soup. Chopped bacon and parsley sprinkled on top.

Pureed Winter Squash Soup With Bacon

Recipe ingredients on a counter including a carton of broth, acorn squash, russet potatoes, canned tomato puree, and bowls with bacon, celery, carrots, onion, spices and garlic.

Recipe Ingredients

SQUASH: This soup will work with a variety of Winter squashes including butternut squash, acorn squash or pumpkin. I used acorn squash for this recipe. To save time, look for frozen chopped butternut squash and grocery stores. It will cook much faster and is great for busy weeknights.

BACON: 4 crispy cooked bacon slices are chopped and crumbled. These can be cooked while making the soup in a frying pan or in the oven, or use pre-cooked bacon from the store.

OTHER VEGETABLES: Affordable russet potatoes, yellow onion, garlic, a carrot and celery stalk are all added to this healthy soup recipe.

SOUP BASE: Vegetable broth, tomato paste, dried thyme, dried rosemary, salt and pepper create the perfect easy soup base.

Four images showing steps to make the recipe. First is various vegetables and squash dumped in a pot with spices and tomato paste poured on top. Second is cooked squash and vegetables in liquid. Third is cooked vegetables in a blender cup. Fourth image is pureed orange colored soup.

How To Make Pureed Bacon Squash Soup

Just simmer and puree to create this easy soup. Here’s a quick overview with full instructions in the recipe card at the bottom of this post.

  1. Saute garlic and onion in a pot with oil over medium high heat. Add the carrots and celery and saute another minute.
  2. Reserve a portion of potatoes and squash until the end. Add in all other ingredients (except bacon) and let simmer until vegetables are soft.
  3. Puree the cooked soup in a high speed blender or food processor.
  4. Add soup back to the pot with reserved potatoes and squash. Cook until those vegetables soften.
  5. Stir in the bacon in the last minute. Scoop into bowls, serve and enjoy.

Leftover soup can be stored in an airtight container in the fridge for up to 4-5 days. Reheat the soup in the microwave or on the stove.

This soup can also be frozen for future meals. Once completely cooled, pour it into a silicone freezer soup tray for perfect portions. The soup can be frozen for up to 6 months.

Close up of a white pot with pureed butternut squash soup with bacon and parsley sprinkled on top.

Recipe Tips

  • Fresh squash will take longer to soften than frozen squash. Be sure to adjust the times for this. Overcooked squash will be too mushy.
  • Be careful when pureeing the soup in a blender. Add smaller portions (the blender cup should only be half full). Hot air will release when removing the lid.
  • You’ll have leftover broth from the carton that you don’t need for this recipe. Freeze the leftover broth in 1 cup portions for future recipes. Or you can add it to ice cube trays and use for stir-frys, when cooking pasta, quinoa or rice.
  • Keep your stove clean and use a splash guard or pot lid to cover the pureed soup while it simmers in the last few steps of the recipe. The soup will bubble and get a little messy around the stove.
Looking down at a bowl of bacon squash soup with parsley sprinkled on top.

More Recipes

Bacon Squash Soup

Curl up with a bowl of this sweet tasting soup on a chilly day. Full of healthy vegetables and crispy bacon, you can enjoy this soup for dinner or lunches throughout the week.
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings

Ingredients

  • 4 garlic cloves - minced
  • 1 cup yellow onion - chopped
  • 1 large carrot - chopped
  • 1 celery stalk - chopped
  • 1 medium acorn squash - peeled and chopped into bite-size cubes (about 6 cups)
  • 3 cups russet potatoes - peeled and chopped into bite-size cubes
  • 4 cups vegetable broth
  • 3 Tbsp tomato paste
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 4 cooked bacon slices - chopped

Instructions

  • Cook the bacon in a frying pan or in the oven. Chop into smal pieces and set aside.
  • Slice the squash in half, peel the outside with a vegetable peeler or paring knife. Scoop out the inside seeds and strings with a spoon. Chop the squash into small ½" cubes. Add 4 cups of squash to one bowl, and save 2 cups of squash in another bowl.
    Two images together. First is acorn squash in half, peeled and seeds scooped out with a bowl of the skin, a vegetable peeler and a knife. Second is two white bowls with chopped squash and a knife.
  • Wash, scrub and peel the potatoes. Chop into small ½" cubes. Add 2 cups of chopped potatoes to a bowl, and 1 cup of potatoes to another bowl.
    Two images. First is peeled russet potatoes with a bowl of the skins and a vegetable peeler. Second is two white bowls with chopped potatoes and a knife.
  • Heat a bit of cooking oil in a large pot over medium-high heat. Add in the minced garlic and chopped onion. Cook until the onion turns translucent, about 1-2 minutes.
    Two images of a large steel pot. First raw onion and garlic inside. Second is cooked onion and garlic with a wood spoon.
  • Add in the carrots, celerly and onion. Cook for another 2-3 minutes.
    Add 4 cups of squash, 2 cups of potatoes, broth, tomato paste, thyme, rosemary, salt and pepper.
    Two images of a steel pot. First is chopped carrots, celery and onion inside. Second is chopped squash, spices and tomato paste on top.
  • Mix everything together. Bring to a boil, then reduce to let simmer. Cook until squash and potatoes are soft when poked with a fork.
    Two images of a large steel pot. First is various chopped vegetables inside with a wood spoon. Second is chopped vegetables in a broth liquid.
  • Use a soup ladle to pour half of the ingredients into a high speed blender or food processor. Puree until smooth and creamy.
    Two images. Looking down into a blender, first with cooked chopped vegetables. Second is orange pureed soup.
  • Pour this soup into a large bowl and set aside.
    A white bowl with pureed soup poured inside.
  • Repeat blending steps with the rest of the soup until all soup is smooth and creamy.
    Two images. Looking down into a blender, first with cooked chopped vegetables. Second is orange pureed soup.
  • Add the pureed soup back to the pot with 1 cup potatoes. Bring it to a boil and reduce to let simmer. Cook for 2-3 minutes.
    Two images of a large steel pot. First is pureed soup, second with raw potatoes dumped into pureed soup.
  • Add in the squash and cook an additional 2-3 minutes until squash and potatoes are soft when poked with a fork.
    Two images of a steel pot with pureed squash soup. First with chopped squash dumped on top. Second with squash stirred into soup.
  • Add the chopped cooked bacon in the last minute and stir in. Taste and season with more salt and pepper if desired. Scoop into bowls, serve and enjoy!
    Two images of pureed squash soup in steel pot. First with bacon dumped on top. Second with bacon stirred into soup and a wood spatula.

Recipe Notes:

Leftover soup can be stored in an airtight container in the fridge for up to 4-5 days. Reheat the soup in the microwave or on the stove.
This soup can also be frozen for future meals. Once completely cooled, pour it into a silicone freezer soup tray for perfect portions. The soup can be frozen for up to 6 months.
  • Fresh squash will take longer to soften than frozen squash. Be sure to adjust the times for this. Overcooked squash will be too mushy.
  • Be careful when pureeing the soup in a blender. Add smaller portions (the blender cup should only be half full). Hot air will release when removing the lid.
  • You’ll have leftover broth from the carton that you don’t need for this recipe. Freeze the leftover broth in 1 cup portions for future recipes. Or you can add it to ice cube trays and use for stir-frys, when cooking pasta, quinoa or rice.
  • Keep your stove clean and use a splash guard or pot lid to cover the pureed soup while it simmers in the last few steps of the recipe. The soup will bubble and get a little messy around the stove.
Nutrition
Calories: 146kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 988mg | Potassium: 755mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2438IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 2mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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