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Best Easy Butternut Squash Sage Soup with Bacon

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A creamy, savory butternut squash soup with crispy bacon and sage, inspired by a beloved restaurant recipe. Perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth, low-sodium
  • 1/2 cup full-fat coconut milk or heavy cream
  • Salt and black pepper to taste
  • 6 slices thick-cut bacon
  • 12–15 fresh sage leaves
  • 1 tablespoon butter
  • Optional garnish: toasted pumpkin seeds or balsamic glaze

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 35-40 minutes, flipping halfway, until golden and fork-tender.
  2. While squash roasts, cook bacon in a small skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels. Crumble when cool. Reserve 1 tablespoon bacon fat in skillet.
  3. Add butter to the skillet with bacon fat. Cook sage leaves for about 30 seconds per side until crisp. Transfer to paper towels with bacon.
  4. In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
  5. Add roasted squash and broth to the pot. Bring to a gentle simmer and cook for 10 minutes.
  6. Remove from heat. Blend with an immersion blender until smooth. (Alternatively, blend in batches in a regular blender, filling no more than halfway and holding lid with a towel.)
  7. Stir in coconut milk or heavy cream. Season with additional salt and pepper to taste. Ladle into bowls and top with crumbled bacon, crispy sage leaves, and optional garnishes. Serve immediately.

Notes

For best flavor, roast the squash instead of boiling. The soup tastes even better the next day. If using frozen squash, skip roasting and add directly to pot. For a vegan version, omit bacon, use vegetable broth, and substitute coconut milk for cream. Add 1/2 teaspoon smoked paprika for smoky flavor.

Nutrition

Keywords: butternut squash soup, sage soup, bacon soup, fall soup, creamy soup, easy soup recipe

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