The Roasted Butternut Squash & Carrot Soup with Crispy Bacon Recipe is a cozy bowl of comfort that effortlessly blends sweet, savory, and smoky flavors into a luscious, velvety soup. With perfectly roasted vegetables, a hint of warm curry, and that irresistible crunch from crispy bacon pieces, this soup is a celebration of autumn’s best ingredients. Whether you’re warming up on a chilly evening or serving a soul-satisfying starter at a dinner party, this recipe promises depth, richness, and a memorable taste experience that’s both elegant and inviting.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making this soup truly shine. Each element plays a crucial role in building layers of flavor, creamy texture, and beautiful color that will make your kitchen smell amazing and your taste buds sing.
- Butternut squash: The star of the dish, offering natural sweetness and creamy texture once roasted and blended.
- Red bell pepper: Adds vibrant color and a subtle fruity note that brightens the soup.
- Carrots: They bring earthiness and a hint of sweetness, enhancing the depth of flavor.
- Onion: Provides a savory base and balances the sweetness of the vegetables.
- Garlic cloves: For aromatic punch and mild heat that wakes up the palate.
- Olive oil: Helps with roasting and adds rich mouthfeel.
- Salt & pepper: Essential for highlighting every flavor.
- Water with Better Than Bouillon or vegetable stock: Creates a flavorful liquid base to simmer the soup.
- Coconut milk: Offers creaminess and a slight tropical sweetness that smooths the curry spices perfectly.
- Curry powder: Gives warmth, complexity, and an inviting aroma to the soup.
- Bacon slices: Cooked until crispy, they provide a savory, crunchy contrast that elevates each bite.
How to Make Roasted Butternut Squash & Carrot Soup with Crispy Bacon Recipe
Step 1: Preheat and Prepare the Oven
Start by setting your oven to 425º F. This high temperature is key to getting a beautiful caramelization on the butternut squash, carrots, and other veggies for deeper, richer flavor.
Step 2: Chop and Arrange the Vegetables
Peel and dice the butternut squash and carrots into uniform pieces so they roast evenly. Cut the red bell pepper in half lengthwise and remove seeds and white membranes to avoid bitterness. Lay the pepper halves skin side up on a sheet pan. Peel and slice the onion, then scatter the slices and whole garlic cloves around the pan with the squash and carrots.
Step 3: Season and Oil
Drizzle everything with olive oil and sprinkle with salt and pepper. This simple seasoning helps the natural sweetness pop while ensuring the veggies roast to tender, golden perfection.
Step 4: Roast and Add Bacon
Roast the vegetables for 15 minutes, then take the pan out and toss the veggies for even cooking. Place bacon slices directly on top of the vegetables; as the bacon crisps, its savory fat will mingle with the roasting veg. Return the pan to the oven and continue roasting another 25-30 minutes until everything is tender and the bacon is perfectly crisp.
Step 5: Simmer Your Stock and Curry
While the veggies roast, pour your water or vegetable stock into a large pot, stir in the curry powder, and bring it to a gentle simmer. The curry’s warmth and spice infuse the soup right at the start of blending the roasted veggies.
Step 6: Remove Bacon and Cool
Take the sheet pan out, carefully pull off the crispy bacon slices, and set them aside to cool before crumbling them into bite-sized bits for topping.
Step 7: Blend the Soup
Either using a food processor in batches or an immersion blender directly in the pot, blend the roasted vegetables with about half of the coconut milk to keep the texture smooth and silky. Pour the blended mix into your simmering curry stock, stirring to combine all those luscious flavors.
Step 8: Heat and Finish
Warm the soup thoroughly until it’s steaming and hot throughout. Taste and adjust seasoning if needed. Ladle the soup into bowls and crown each serving with the crumbled crispy bacon for that unforgettable contrast in texture and flavor.
How to Serve Roasted Butternut Squash & Carrot Soup with Crispy Bacon Recipe
Garnishes
Beyond the crispy bacon, consider fresh herbs like chopped parsley or chives to add a pop of color and a fresh bite. A drizzle of coconut cream adds even more richness, while a sprinkle of toasted pumpkin seeds provides crunch and nutty flavor that pairs beautifully here.
Side Dishes
A warm crusty baguette or garlic bread is a classic accompaniment, perfect for dipping into this thick, creamy soup. For a lighter option, serve with a crisp green salad tossed in a zesty vinaigrette to cut through the richness.
Creative Ways to Present
Serve this soup in hollowed-out mini pumpkins for an enchanting presentation that’s perfect for fall gatherings. Alternatively, top with a swirl of chili oil or a sprinkle of smoked paprika for a subtle heat and stunning visual appeal that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash & Carrot Soup with Crispy Bacon Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day.
Freezing
You can freeze the soup without the bacon topping for up to 3 months. Cool completely before transferring to freezer-safe bags or containers. When ready to enjoy, thaw in the fridge overnight for best texture and flavor retention.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking or burning. Add a splash of coconut milk if it feels too thick. Top with freshly crumbled crispy bacon just before serving for maximum crunch.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply omit the bacon or replace it with crispy tempeh or smoked paprika for that smoky flavor, and ensure your stock is vegetable-based. The coconut milk keeps it creamy and satisfying without dairy.
Is it necessary to roast the vegetables first?
Roasting intensifies the natural sweetness and adds caramelized depth to the soup that boiling alone cannot achieve. It’s the step that makes this soup especially rich and flavorful.
Can I use an alternative to butternut squash?
Yes, kabocha or pumpkin can be lovely substitutes and offer a similar creamy texture and sweetness. Just adjust the roasting time slightly to ensure they’re tender before blending.
What if I don’t have curry powder?
No worries! You can use a mix of ground cumin, turmeric, and coriander to mimic the curry flavor, or simply omit it for a milder, pure roasted vegetable soup that still tastes fantastic.
How spicy is this soup?
This soup is mild with warm, aromatic curry notes rather than heat. If you prefer a spicier kick, add a pinch of cayenne pepper or some fresh chopped chili when simmering the stock.
Final Thoughts
There is something truly special about the Roasted Butternut Squash & Carrot Soup with Crispy Bacon Recipe that makes it a perfect dish for any season, but especially when you crave warmth and comfort. It’s simple to make yet packed with vibrant flavors and textures that invite smiles with every spoonful. I encourage you to try this recipe soon—you might just find it becoming your new favorite go-to for cozy dinners and sharing around the table.
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Roasted Butternut Squash & Carrot Soup with Crispy Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Description
This Roasted Butternut Squash & Carrot Soup is a rich, creamy, and comforting dish perfect for cooler days. Roasting the squash, carrots, bell pepper, onion, and garlic enhances their natural sweetness and adds depth of flavor. The addition of curry powder provides a warm, spicy note, while coconut milk adds a luscious creaminess. Topped with crispy bacon crumbles, this soup offers a delightful balance of smoky and savory elements. It’s a vibrant, wholesome meal that’s easy to prepare and guaranteed to satisfy.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and diced
- 3 carrots, peeled and diced
- 1 red bell pepper, halved and seeded
- 1 medium onion, peeled and sliced
- 3–4 cloves garlic, peeled
Liquids & Seasonings
- 2 cups water with Better Than Bouillon or 2 cups vegetable stock
- 1 (15 oz) can coconut milk
- 1 tablespoon curry powder
- Drizzle of olive oil
- Salt and pepper, to taste
Toppings
- 4 slices bacon
Instructions
- Preheat Oven: Set your oven to 425º F to prepare for roasting the vegetables and bacon.
- Prepare Vegetables: Peel and dice the butternut squash and carrots. Halve the red bell pepper lengthwise, removing the stem, seeds, and white membranes. Slice the onion. Place all the vegetables and garlic cloves on a sheet pan.
- Season Vegetables: Drizzle the vegetables on the sheet pan with olive oil and season with salt and pepper to taste, ensuring an even coating.
- Initial Roasting: Roast the vegetables for 15 minutes at 425º F. Remove the pan from the oven, toss the vegetables to promote even cooking, then place the bacon slices on top.
- Finish Roasting: Return the sheet pan to the oven and roast for another 25-30 minutes until the vegetables are tender and the bacon is fully cooked and crispy.
- Simmer Stock: About 5 minutes before the vegetables finish roasting, add the water or vegetable stock and curry powder to a large pot. Heat over medium flame until it starts to simmer.
- Prepare Bacon: Remove the sheet pan from the oven. Take off the bacon slices and allow them to cool. Crumble the cooled bacon for garnishing the soup later.
- Blend Soup Base: Transfer the roasted vegetables in batches to a food processor or blender. Add approximately half of the coconut milk to aid in blending until smooth. Combine the blended vegetables into the simmering stock in the pot. Repeat until all vegetables are blended and combined. Alternatively, use an immersion blender directly in the pot with the vegetables and coconut milk.
- Heat and Serve: Stir the soup until completely smooth and heated through, steaming hot and ready to serve. Ladle into bowls and top with the crispy crumbled bacon for an added smoky crunch.
Notes
- Peeling the butternut squash can be tough; use a sharp vegetable peeler and be careful.
- If preferred, use store-bought vegetable stock instead of water and Better Than Bouillon.
- For a vegetarian version, omit the bacon and consider topping with roasted pumpkin seeds or fresh herbs.
- Adjust the curry powder amount to taste, depending on your spice preference.
- To make blending easier, ensure vegetables are cooled slightly before blending to avoid heat splatter.
