Creamy Butternut Squash Soup with Bacon and Fried Sage

This velvety butternut squash soup is the ultimate comfort food for chilly days. Sweet roasted squash and sautéed onion are simmered in a rich broth of chicken stock and coconut milk, then blended until silky smooth. A touch of maple syrup and nutmeg adds warmth, while crispy bacon and frizzled sage provide a savory crunch.

Serve it with toasted ciabatta slathered in garlic butter for dipping. It’s a satisfying bowl that feels both indulgent and nourishing-perfect for a cozy dinner or a festive starter.

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Ingredients

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the middle. Pick the sage leaves from the stems. Halve, peel and dice the onion into ¼-inch pieces.
2. Arrange the bacon in a single layer on a baking sheet. Roast on the middle rack until crispy, 15-20 minutes. Transfer to a paper towel-lined plate. Once cool, roughly chop into bite-size pieces.
3. While the bacon roasts, heat a large drizzle of olive oil in a small pan over medium-high heat. Add the sage leaves and fry until crisp and the oil stops sizzling, 45-60 seconds. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
4. Heat a large drizzle of olive oil in a large pot over medium-high heat. Add the onion, butternut squash, salt and pepper. Cook, stirring occasionally, until the vegetables are slightly browned and softened, 6-8 minutes. Reduce heat to medium. Add the coconut milk, chicken stock concentrate, maple syrup, half the garlic powder, 1¾ cups water and ¼ teaspoon nutmeg (for 4 servings: 3 cups water and ½ teaspoon nutmeg). Let simmer, stirring occasionally, until the vegetables are fork-tender and the mixture has slightly thickened, 5-7 minutes.
5. While the soup simmers, combine the remaining garlic powder and 3 tablespoons butter (6 tablespoons for 4 servings) in a small microwave-safe bowl. Microwave until the butter melts, about 30 seconds. Halve the ciabatta and toast it. Spread the cut sides with the garlic butter. Cut each half diagonally.
6. Once the soup has simmered for 5-7 minutes, use an immersion blender to blend directly in the pot until smooth, 2-4 minutes. (If the soup is too thick, add splashes of water as needed.) If you don’t have an immersion blender, carefully transfer the soup to a blender or food processor, pulse until smooth, then return to the pot over medium-low heat. Reduce the heat to medium-low and add 1 tablespoon butter (2 tablespoons for 4 servings). Simmer, stirring occasionally, until the butter has melted and the soup has thickened, 1-2 minutes more. Season with salt and pepper.
7. Divide the soup among bowls. Crumble the fried sage over the top and sprinkle with the bacon. Serve with the garlic bread on the side.

Recipe Tips

FAQ

Can I make this soup dairy-free?

Yes, simply use a dairy-free butter substitute or omit the butter at the end. The coconut milk already makes it creamy.

How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed.

Can I freeze this soup?

Absolutely. Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.