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Bacon and Sage Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

With rain in the forecast, I found myself craving a delicious Fall soup. Pumpkin, squash..I could not decide. After talking with my neighbor about how I could make the perfect soup I was craving, we decided on these key ingredients to make the perfect Fall soup. I mixed some of my favorite ingredients to create the most incredible butternut squash soup that I have ever had. My kids loved this soup so much that for the first time, we had no leftovers! ~Enjoy!


Bacon and Sage Butternut Squash Soup Recipe

Yield: 6 Servings


1 Large Butternut squash
4-5 Sage leaves (chopped)
2 Tbl. of Butter
1/2 Onion (chopped)
4 Slices of Bacon
3 1/2 cups of Chicken Broth
1/2 cup of cream
Salt and Pepper

Butternut Squash Soup

1. Slice, peel and remove the seeds from the butternut squash.
2. Add 1 Tbl. of butter to each cavity of the butternut squash, and sprinkle with salt & pepper.
3. Roast the squash on a foil lined baking sheet at 425 degrees for one hour.
4. In a dutch oven, cook the bacon until done. Then let cool on a paper towel covered plate.
5. Once the squash is done, cut into 1″ squares.
6. In the oil from the bacon, add the chopped onion and sage. (cook on high for about 1-2 minutes)
7. Then add the squash, chicken broth, and crumbled bacon.
8. Simmer over medium heat for 20 minutes.
9. Add the soup to a Vitamix (or other blender) and blend until smooth.
10. Remove soup to the dutch oven, add the cream and cook on low for 5 minutes.
11. Serve with warm French bread.

Butternut Squash Soup

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  1. 151 Simply Sensational Soup Recipes 7 - Life Love Liz - […] Bacon and Sage Butternut Squash Soup […]

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