Even though our winter in Utah has felt a little more like early spring, it hasn’t kept me from making soups a couple times a week. I just can’t get enough of soup this time of year. I think my kids and hubby are kind of sick of it, but I told them to hang in there…only a couple months to go 😉  This Creamy Butternut Squash did not disappoint. It actually was my first time making a squash only soup. I’ve made this Tomato Butternut Squash Soup MANY times this winter, but I wanted to switch things up a bit and make a butternut-only soup.

I was in a hurry so I broiled the squash and onions and bacon all in one pan to make things super simple. I threw everything in a blender and voila! Dinner was served. Top this soup with some seasoned croutons and the crispy bacon and I was in Soup-Winter-Heaven 😉 Hope you love this too! 

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Creamy Butternut Squash Soup with Bacon
Ingredients
  1. 2 Medium Butternut Squashes
  2. 1/4 cup olive oil
  3. 1 white onion, cut into fourths
  4. 1 lb. bacon, slices
  5. 1 cup water
  6. 1-1 1/2 cans evaporated milk
  7. 1 tsp. salt, or as needed
  8. 1/2 tsp. garlic powder
  9. 2-3 Tbs. brown sugar
  10. Dash cayenne pepper
  11. Chopped fresh parsley, garnish
  12. 2 cups seasoned croutons
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Instructions
  1. Preheat the oven to 420 degrees. Cut the butternut squash into halves, horizontally. On a cookie sheet, spray it with a little non-stick cooking spray. Place the butternut squash faced upward. Drizzle the tops of the butternut squash with a little olive oil. Season them with salt and pepper. Put the squash into the oven (uncovered) and bake for 20 minutes. After 20 minutes, remove the pan from the oven and add the pieces of onion on the bottom of the pan (you can keep it in fourths so they don't burn). Remove the bacon from the package and lay the slices of bacon onto the bottom of the pan as well. Place it all back in the oven to continue roasting for another 15-20 minutes, or until the squash is tender, the onions are soft and the bacon is cooked through. The bacon might need to be sauted for the remaining time in a sauce pan to crisp up a little more if it needs it.
  2. Once the squash is tender, remove it all from the oven. Take the squash out of the pan and let it cool slightly so you can peel off the skin with a sharp knife. Put the peeled pieces of squash into a blender. Do this to all of the pieces of squash. Add the roasted, cooked onions to the squash in the blender. To the blender, add the cup of hot water and seasonings. Add the evaporated milk and continue to blend until completely smooth. If you don't have a large blender, do this in two batches.
  3. When the soup is pureed, season as needed with salt and pepper. Pour the soup into a bowl and top with chopped, fresh parsley. Top with the pieces of crumbled bacon and croutons.
Notes
  1. This soup freezes really well. Omit the croutons for a gluten free meal. Omit the bacon for a vegetarian meal.
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