This savory roasted pumpkin and butternut squash soup is made with bacon, garlic and sage. It makes for a cozy, fall meal. Serve on a crisp autumn day for best results!
This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you use this link.
Ingredients for Roasted Pumpkin and Butternut Squash Soup
2 cups of pumpkin puree
1 medium butternut squash
1 onion
4 cloves of garlic
1 tbsp oil oil
8 oz bacon
32 oz of bone broth
1/2 cup heavy cream
2 tbsp brown sugar
1 tsp sage
salt and pepper
Instructions
Preheat oven to 350°.
Cut butternut squash in half and scoop out seeds.
Place upside down on baking sheet.
Once oven is heated place squash into oven for 40 minutes or until skin is soft. (You can roast pumpkin as well if not using canned or premade).
Saute onions and garlic in oil until soft and transparent.
Cook bacon in skillet.
Let bacon cool on the side.
Reserve bacon grease for later.
Once squash is finished roasting and cool, scoop out soft flesh.
In large soup pot add bacon grease, onions, garlic, pumpkin puree, butternut squash, sage, salt, pepper, brown sugar and bone broth.
Bring to boil then simmer for 40 minutes.
Crumble bacon and add to soup.
Using an immersion blender, blend soup until pureed. I have this IMMERSION BLENDER and I love it!
Add heavy cream and mix.
Serve warm with fresh sourdough bread.
Find More Pumpkin Recipes:
If you try this recipe and love it, it would be so helpful if you could leave it 5 stars! This not only helps me but also other readers.
If you would like to watch me make this and other fall recipes check out THIS YOUTUBE VIDEO!
Roasted Pumpkin & Butternut Squash Soup
This savory roasted pumpkin and butternut squash soup is made with bacon, garlic and sage. It makes for a cozy, fall meal. Serve on a crisp autumn day for best results!
Ingredients
- 2 cups of pumpkin puree
- 1 medium butternut squash
- 1 tbsp olive oil
- 1 onion chopped
- 4 cloves of garlic (minced)
- 8 oz bacon
- 32 oz of bone broth
- 1/2 cup heavy cream
- 2 tbsp brown sugar
- 1 tsp sage
- salt and pepper
Instructions
- Preheat oven to 350°.
- Cut butternut squash in half and scoop out seeds.
- Place upside down on baking sheet.
- Once oven is heated place squash into oven for 40 minutes or until skin is soft. (You can roast pumpkin as well if not using canned or premade).
- Saute onions and garlic in oil until soft and transparent.
- Cook bacon in skillet.
- Let bacon cool on the side.
- Reserve bacon grease for later.
- Once squash is finished roasting and cool, scoop out soft flesh.
- In large soup pot add, bacon grease, onions, garlic, pumpkin puree, butternut squash, sage, salt, pepper, brown sugar and bone broth.
- Bring to boil then simmer for 40 minutes.
- Crumble bacon and add to soup.
- Using an immersion blender, blend soup until pureed.
- Add heavy cream and mix.
- Serve warm with fresh sourdough bread.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 538Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 92mgSodium: 1539mgCarbohydrates: 27gFiber: 6gSugar: 13gProtein: 32g
*estimated
