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Brown Butter Bacon Butternut Squash Soup beautifuleatsandthings.com

Brown Butter Bacon Butternut Squash Soup

Servings 8
Author Beautiful Eats & Things


  • 2 butternut squash cubed
  • 6 slices of bacon chopped into pieces
  • 1 onion chopped
  • 3 cloves of garlic minced
  • 3 tbsp butter
  • 2 and ½ cups chicken stock
  • 2 cups of reduced fat milk
  • Salt/pepper to taste
  • Optional: thyme and sour cream for garnish


  1. In a large pot, cook the bacon on medium heat. When done, remove the bacon from the pot and save for later.
  2. In the same pot, add butter and cook until slightly brown. Add onions and garlic and cook until fragrant. Add butternut squash and 2 and ½ cups water. Stir, cover, and reduce heat to low. Let cook for about 30 minutes or until butternut squash is completely cooked and soft.
  3. If you have an immersion blender, blend ingredients until smooth. If you do not have an immersion blender, let soup cool for about 30 minutes and then add it to a blender and blend until smooth.

  4. Bring pot back to low heat, and stir in 2 cups of milk. Soup should be creamy and smooth. Season with salt and pepper to taste.
  5. Serve with crumbled bacon on top, and with a dollop of sour cream and thyme if desired.
  6. Enjoy!

Recipe Notes

Nutritional Information: Calories 121, Carbohydrates 14g, Fat 5g, Protein 8g, Saturated Fat 2g, Fiber 2g