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Cozy Butternut Squash Soup with Sage & Crispy Bacon

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A velvety smooth butternut squash soup with earthy sage and crispy bacon, born from a happy kitchen accident. This comforting fall soup is quick to make, packed with flavor, and perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 10–12 fresh sage leaves
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • 6 slices thick-cut bacon (applewood-smoked recommended)
  • Additional crispy sage leaves (for garnish, optional)
  • Balsamic glaze (for garnish, optional)
  • Toasted pumpkin seeds (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  2. While squash roasts, place bacon slices in a cold skillet. Cook over medium heat for 6-8 minutes, flipping once, until crispy. Transfer to paper towel-lined plate to drain. Reserve 1 tablespoon bacon fat in skillet. Once cool, crumble or chop bacon.
  3. Optional: In the same skillet with reserved bacon fat, fry 6-8 fresh sage leaves for 10-15 seconds per side until crispy. Transfer to paper towel with bacon.
  4. In a large pot or Dutch oven, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
  5. Add roasted squash cubes and fresh sage leaves (not fried) to the pot. Pour in broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  6. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. If using a regular blender, work in batches, let soup cool slightly, and cover lid with a towel.
  7. Stir in heavy cream (or coconut milk) and pinch of nutmeg if using. Season with salt and pepper to taste. Heat gently for 2-3 minutes, but do not boil after adding cream.
  8. Ladle soup into bowls. Top with crumbled crispy bacon, fried sage leaves, and optional balsamic glaze or toasted pumpkin seeds. Serve immediately.

Notes

Roast the squash well for deeper flavor. Fresh sage is non-negotiable for best results. Cook bacon while squash roasts to save time. Reserve bacon fat for frying sage or sautéing onions. Start with 4 cups broth and add more after blending if needed. Store bacon and sage separately to keep crispy. Soup freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, sage, bacon, fall soup, cozy soup, easy soup, comfort food

Find it online: https://oracooks.com/cozy-butternut-squash-soup-with-sage-and-crispy-bacon/