Best 3 Butternut Squash Soup With Bacon And Cheddar Recipes

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Indulge in the symphony of flavors that is butternut squash soup, where creamy richness meets smoky bacon and sharp cheddar in perfect harmony. This classic soup is elevated with a medley of aromatics and spices, creating a comforting and satisfying dish perfect for any occasion. From the classic butternut squash soup recipe to delightful variations like the slow cooker version, creamy bacon cheddar soup, and even a vegan alternative, this article offers a culinary journey that will tantalize your taste buds and warm your soul. Get ready to embrace the versatility of butternut squash soup as we explore its many delectable forms.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH SOUP WITH BACON



Butternut Squash Soup with Bacon image

Searching for a cozy and comforting soup recipe? Our Butternut Squash Soup with Bacon recipe will come to the rescue! With crispy bacon, flavorful garlic, colorful squash and more, this butternut squash soup with bacon will definitely warm both your heart and soul.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings, 1 cup each

Number Of Ingredients 7

4 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
1 onion, chopped
2 cloves garlic, minced
1 qt. (4 cups) fat-free reduced-sodium chicken broth
3 cups peeled butternut squash cubes (1 inch)
1/4 tsp. ground sage
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

  • Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving bacon drippings in pan; drain bacon on paper towels. Add onions and garlic to reserved bacon drippings; cook and stir 5 min. or until crisp-tender.
  • Add broth, squash and sage; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
  • Add cream cheese; cook 3 to 5 min. or until completely melted, stirring constantly with whisk. Serve topped with bacon.

Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 700 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 5 g, Protein 9 g

ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON



Roasted Butternut Squash Soup with Apples and Bacon image

I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup that extra flavor. Feel free to play around with the amount of carrot, onion or celery, garlic to your taste. This soup can be made the day before and reheated.

Provided by LEXINOLE29

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 17

1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 ½ quarts chicken stock
½ teaspoon ground nutmeg
1 ½ cups sour cream

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
  • Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
  • Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
  • Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 29.2 g, Cholesterol 19.8 mg, Fat 10.4 g, Fiber 6.6 g, Protein 5.7 g, SaturatedFat 5 g, Sodium 947.4 mg, Sugar 9.6 g

BUTTERNUT SQUASH SOUP WITH BACON AND CHEDDAR



Butternut Squash Soup With Bacon and Cheddar image

Make and share this Butternut Squash Soup With Bacon and Cheddar recipe from Food.com.

Provided by The Miserable Gourm

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 ounces butter
1 small onion, sliced thin
4 -6 cups butternut squash, cubed
2 slices cooked bacon, chopped
4 cups vegetable stock or 4 cups chicken stock
1/2 cup cream
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheese
1 teaspoon sage
salt and pepper

Steps:

  • In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
  • Add chopped bacon, butternut squash and stock.
  • Cook 30 minutes or until squash is tender.
  • Add sage and salt and pepper to taste.
  • Using an immersion blender, blend soup until smooth.
  • Add cream, sour cream and cheese and heat through, stirring to melt cheese.
  • Serve with toasted bread croutons, or crostini.

Tips:

  • For a smoother soup, blend it until it reaches your desired consistency. You can use an immersion blender or transfer the soup to a regular blender in batches.
  • If you don't have bacon, you can use pancetta or diced ham instead.
  • You can add other vegetables to this soup, such as carrots, celery, or parsnips.
  • For a vegetarian version of this soup, omit the bacon and use vegetable broth instead of chicken broth.
  • Serve this soup with a grilled cheese sandwich, a salad, or a piece of crusty bread.

Conclusion:

Butternut squash soup with bacon and cheddar is a delicious and comforting fall soup. It's easy to make and can be tailored to your own taste. Whether you like your soup smooth or chunky, with or without bacon, this recipe is sure to please. So next time you're looking for a warm and satisfying meal, give this butternut squash soup a try.

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