Roasted Butternut Squash & Bacon Soup is made with roasted vegetables and bacon and finished with white wine and creamy goat cheese for a decadent soup with robust layers of flavor. What better way to enjoy the rich flavors of fall, than with a hot bowl of squash soup topped with Parmesan cheese and crispy bacon?!
I wasn’t raised eating squash in any form, so my younger self wanted to stay as far away from it as possible. I distinctly remember the first time I ever tried squash soup. I had just started serving at a fine dining restaurant in college and the manager insisted that we try every dish on the menu, so we were properly educated about the menu items. They also insisted we try all of the wines sold by the glass, so I wasn’t complaining! That is until he brought me out a bowl of squash soup…
Ahhh we have Jerry to thank for you fabulous palate! This looks perfect to warm up to this fall!
You would have loved Jerry, he was your kind of people! 🙂
Cannot remember the last time I made a butternut squash soup! Thanks for reminding me how delicious it is.. I definitely must recreate the recipe soon!
It seems to be one of those things that doesn’t get made often. When I do make it, I make a big batch so it lasts!
This looks delicious! I didn’t grow up eating squash either. Not until my early adult years. It’s good stuff!
Thanks Vanessa, and I’m glad I wasn’t the only one missing out as a child! 🙂
I’m not a big fan of goat cheese (I always seem to choose the most barnyardy ones). Any suggestions for substitutions, or would it be best to just leave it out?
Haha “barnyardy”, I love it! 🙂 I have found that cream cheese is almost always the best substitute for goat cheese. I would recommend adding it for some extra creaminess, but it would still be good without.
I made this last weekend. Unbelievably delicious! So healthy too. Thank you so much!!
Thanks Jerri, so glad you loved it!
Sounds yummy! Any suggestions for lowering the fat content?
Hi Terrie, this probably isn’t the recipe to lower the fat with. There are lots of light squash soup recipes out there with much lower fat, but so much of the flavor in this soup recipe comes from the bacon, where the fat is.
The garlic and onions burnt making the whole dish inedible. I followed the directions exactly. What did I do wrong?