If you’re craving a cozy, soul-satisfying dish that feels like a warm hug in a bowl, look no further than this Roasted Butternut Squash Soup with Goat Cheese and Bacon. The sweetness of the roasted squash melds beautifully with the creamy tang of goat cheese and the irresistible smoky crunch of bacon, creating a symphony of flavors that dance on your tongue. This soup is perfect for chilly evenings or when you want to impress friends with something surprisingly simple yet gourmet. Trust me, once you make this Roasted Butternut Squash Soup with Goat Cheese and Bacon, it will become a cherished staple in your recipe collection.

Roasted Butternut Squash Soup with Goat Cheese and Bacon Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential—they each play a unique role in building the layers of flavor, texture, and color that make this soup truly special. From velvety roasted squash to tangy goat cheese and crispy bacon, your pantry will come alive with just a handful of fresh staples.

1 small butternut squash (1 1/4 to 1 1/2 pounds): The sweet and nutty base of the soup, roasting enhances its natural flavors and softens its texture perfectly.

2 Tablespoons olive oil: For roasting the squash and sautéing aromatics, it adds a subtle richness without overpowering the dish.
Kosher salt, to taste: Essential for balancing and amplifying sweetness and savoriness throughout the soup.

3 strips thick cut bacon, diced: Adds irresistible smoky crunch and savory depth that contrasts beautifully with the creamy soup.
1 large yellow onion, roughly chopped: Provides a slightly sweet, aromatic foundation when sautéed to golden perfection.

3 cloves garlic, roughly chopped: Adds a subtle zingy warmth that wakes up the flavor profile without overpowering it.
2 1/2 cups chicken broth: The liquid base that brings everything together, making the soup smooth and well-rounded in taste.
4 ounces goat cheese, plus extra for garnish: Offers a tangy creaminess that melts luxuriously into the soup, making each spoonful indulgent.

Fresh cracked black pepper, to taste: Adds a little bite and enhances the savory elements of the soup.
1/4 cup heavy cream: For richness and a silky texture, balancing the acidity of the goat cheese and brightening the flavors.

How to Make Roasted Butternut Squash Soup with Goat Cheese and Bacon

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400° Fahrenheit and lining a baking sheet with parchment paper for easy cleanup. Slice the butternut squash lengthwise and scoop out the seeds. Drizzle each half with olive oil and sprinkle with kosher salt to bring out its natural sweetness. Place the squash cut side-down on the baking sheet and roast for 45 to 60 minutes, until it’s fork-tender and beautifully caramelized. Allow it to cool enough to handle so you can scoop out the tender flesh without burning your fingers.

Step 2: Cook the Bacon

While the squash cools, dice the thick-cut bacon and cook it in a large pot over medium-high heat. Let it get nice and crispy, which should take about 5 to 7 minutes. When it’s golden and fragrant, transfer the bacon to a plate lined with paper towels so it can crisp up further. Don’t toss the bacon fat! Keep it in the pot—this rendered goodness will be the flavorful base for sautéing your onions and garlic.

Step 3: Sauté Onions and Garlic

With the bacon fat still in the pot, reduce the heat to medium-low and add the chopped onion and garlic. Stir frequently to avoid burning and cook until the onions turn translucent and start to take on a gentle caramelized color, about 2 to 4 minutes. This step builds the savory backbone of your soup, so don’t rush it!

Step 4: Combine Roasted Squash and Aromatics

Next, add the roasted butternut squash flesh to the pot and sprinkle a pinch of salt. Stir the mixture to coat the squash with the bacon fat and to meld the flavors together. This step deepens the richness and adds a luxurious texture base for your soup.

Step 5: Deglaze and Simmer

Pour a splash of chicken broth into the pot and use a wooden spoon to scrape any flavorful browned bits from the bottom—do not skip this part, as it packs a punch of umami. Then stir in the remaining broth, add a pinch more salt, and bring everything to a gentle simmer. This is where all the flavors start to marry beautifully.

Step 6: Add Goat Cheese and Pepper

Stir in the goat cheese along with fresh cracked black pepper. Let it cook for 1 to 2 minutes so that the goat cheese softens and melts into the soup, creating a creamy, tangy layer that complements the sweetness of the squash.

Step 7: Puree the Soup

Turn off the heat and carefully blend the soup with an immersion blender until smooth and velvety. Keep the blender fully submerged to avoid splatters—this trick is a lifesaver! Add the heavy cream and stir until incorporated. If you want an even smoother consistency, feel free to blend again. Taste and adjust salt as needed.

Step 8: Finish and Serve

Ladle the soup into bowls and top with a sprinkle of the crispy bacon and an extra crumble of goat cheese to elevate presentation and boost flavor with each spoonful.

How to Serve Roasted Butternut Squash Soup with Goat Cheese and Bacon

Garnishes

Adding garnishes is the perfect way to personalize this soup. Crispy bacon bits provide a salty crunch, while a few crumbles of fresh goat cheese add creamy bursts that contrast beautifully with the smooth soup. Consider a sprinkle of chopped fresh herbs like thyme or parsley for a pop of color and a fresh herbal lift.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm garlic toasts for dipping. A simple green salad with a tangy vinaigrette will balance the richness of the soup and make the meal feel complete. For a heartier option, serve alongside roasted root vegetables or a cheesy grilled sandwich for an indulgent twist.

Creative Ways to Present

For a dinner party, serve this Roasted Butternut Squash Soup with Goat Cheese and Bacon in hollowed-out mini pumpkins or rustic bread bowls for extra charm. Layer the garnishes artfully on top—a swirl of cream, fresh goat cheese crumble, and a few bacon pieces—boosts both flavor and looks that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Butternut Squash Soup with Goat Cheese and Bacon can be stored in an airtight container in the refrigerator for up to 3 days. Keep garnishes separate until serving to maintain their texture and flavor integrity.

Freezing

This soup freezes wonderfully. Transfer cooled soup into freezer-safe containers, leaving some room for expansion. It can be frozen for up to 3 months without losing its delicious flavor or silky texture.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the soup seems too thick. Avoid boiling to preserve its creamy consistency. Garnishes are best added fresh after reheating.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You could also add roasted mushrooms for an extra umami punch that complements the goat cheese beautifully.

What can I substitute for goat cheese?

If goat cheese isn’t your favorite, try cream cheese or ricotta for a milder creamy texture. Feta can also work for a tangy alternative, though the flavor will be a bit saltier.

Can I use peeled butternut squash instead of roasting halves?

Yes, you can peel and cube the squash, then roast the cubes. Just keep an eye on them, as smaller pieces may roast faster. Roasting the halves though adds a deeper caramelized flavor that really enhances the soup.

Is this soup gluten-free?

Yes! The core ingredients are naturally gluten-free, making this a great option for anyone avoiding gluten. Just be sure to use gluten-free broth and check your bacon packaging to avoid hidden gluten sources.

How do I make the soup extra creamy?

For an ultra-luxurious texture, add an extra 2 to 3 tablespoons of heavy cream or a splash of half-and-half. Blending the soup very thoroughly also helps achieve the smoothest mouthfeel.

Final Thoughts

I hope you feel inspired to dive into making this Roasted Butternut Squash Soup with Goat Cheese and Bacon—it’s truly a magical blend of cozy, creamy, and crispy all in one bowl. Whether you’re cooking for a quiet night in or entertaining friends, this soup promises rich flavors that bring warmth and comfort. Give it a try and watch it become a beloved favorite you’ll return to time and time again!

Roasted Butternut Squash Soup with Goat Cheese and Bacon Recipe

★★★★★

4.7 from 28 reviews

Author: Mariam
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x

Diet: Low Lactose

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Description

This Roasted Butternut Squash Soup combines the natural sweetness of roasted butternut squash with savory notes from crispy bacon and tangy goat cheese. Finished with a touch of heavy cream, this comforting soup is creamy, flavorful, and perfect for fall or winter meals.

Instructions

Roast the Butternut Squash: Heat the oven to 400° Fahrenheit and line a large rimmed baking sheet with parchment paper. Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle olive oil inside each half, sprinkle generously with kosher salt, and place cut side-down on the baking sheet. Roast for 45-60 minutes until a fork pierces the squash easily. Allow to cool for at least 30 minutes before handling.
Scoop Out the Squash: Using a spoon, scoop out as much roasted squash as possible from the skins. Discard or compost the skins and set the squash aside.
Cook the Bacon: In a large pot over medium-high heat, cook the diced bacon until crispy and the fat has rendered, about 5-7 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside. Leave the bacon fat in the pot and reduce the heat to medium-low.

Sauté Aromatics: Add the chopped onion and garlic to the pot with the bacon fat. Sauté, stirring frequently, until the onion is translucent and begins to brown, about 2-4 minutes. Be careful as the pot will be very hot, and reduce heat if needed to prevent burning.
Add Roasted Squash and Bacon Fat: Stir the roasted butternut squash into the pot with a pinch of salt. Mix well to incorporate the bacon fat and create a thick mixture.
Deglaze and Simmer: Add a splash of chicken broth to deglaze the pan, scraping up any browned bits using a wooden spoon or spatula. Stir in the remaining broth and a pinch of salt, then bring the mixture to a gentle simmer.

Melt Goat Cheese: Add the goat cheese and a generous amount of cracked black pepper to the soup. Cook, stirring frequently, for 1-2 minutes until the goat cheese mostly melts into the soup.
Blend the Soup: Turn off the heat and carefully blend the soup with an immersion blender until smooth. Keep the blender head fully submerged to avoid splattering.
Add Heavy Cream and Final Blend: Stir in the heavy cream and blend again if a smoother texture is desired. Taste the soup and adjust salt as needed.

Serve: Ladle the soup into bowls and garnish with extra crumbled goat cheese and the cooked crispy bacon pieces.

Notes

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.

To make it spicier, add a pinch of cayenne pepper while sautéing the onions.
If you prefer a richer soup, substitute half and half for heavy cream.
Use a high-powered blender if you don’t have an immersion blender for a smoother consistency.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Soup

Method: Roasting, Sautéing, Blending
Cuisine: American

Nutrition

Serving Size: 1 cup

Calories: 280
Sugar: 6g
Sodium: 650mg

Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g

Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g

Protein: 9g
Cholesterol: 40mg

Keywords: Butternut squash soup, roasted squash, goat cheese soup, bacon soup, creamy squash soup, fall soup recipe