About the Recipe
When the weather cools down and cozy cravings hit, I always turn to soup—and this Potato and Butternut Squash Soup with Bacon Bits is one of my cold-weather heroes. It’s everything you want in a bowl: creamy, comforting, and just a little bit indulgent thanks to those salty, crispy bacon bits on top. The natural sweetness of roasted butternut squash pairs beautifully with hearty potatoes, and the whole thing blends into a silky base that’s rich but not heavy.
I love this kind of recipe: simple ingredients, one pot, and barely any cleanup. It’s the kind of soup you can throw together on a lazy Sunday and enjoy all week long. Want to make it a meal? Just add a slice of crusty bread (or better yet, dunk a grilled cheese in it—no judgment here!).
If you’re as into cozy soups as I am, you might also love my Leek, Potato, and Sausage Soup, Carrot and Potato Potage, or Classic Leek and Potato Potage—all of them easy, comforting, and family-friendly.
Now, let’s get into this bowl of golden deliciousness. You’re going to want seconds.
Sweet + Savory Perfection: The natural sweetness of butternut squash meets the saltiness of crispy bacon—an unbeatable combo.
Ultra Creamy Texture: Roasting the squash and potatoes brings out their flavor and gives this soup its velvety, spoon-coating consistency.
One-Pot Wonder: Fewer dishes, less cleanup, and more time to cozy up with a bowl.
Crowd-Pleaser: It’s kid-friendly, guest-worthy, and perfect for both weeknight dinners and fall gatherings.
Freezer-Friendly: Make a double batch and stash some away for those busy days when you need a warm, homemade meal fast.
What You'll Love
Can I make this soup vegetarian? Absolutely! Just skip the bacon or use your favorite plant-based alternative. A sprinkle of smoked paprika can also add that savory depth if you're skipping the meat.
Do I need to peel the squash and potatoes? Yes—for the smoothest texture, it’s best to peel both before roasting. If you're in a rush, you can use pre-cut squash.
Can I use an immersion blender? Yes! An immersion blender works beautifully here. If you’re using a regular blender, just make sure to let the soup cool slightly and blend in batches.
Does this soup freeze well? Definitely. Just leave off the bacon topping until you’re ready to serve. Let the soup cool completely before freezing in airtight containers.
What can I use instead of bacon? Toasted pumpkin seeds or a drizzle of herbed oil are great alternatives if you're looking for crunch or a pop of flavor without meat.
How can I make it a full meal? Pair it with a grilled cheese, a slice of crusty sourdough, or a fall salad on the side.
Frequently asked Questions
Ingredints Explained
Ingredients
1 Medium to Large Butternut Squash
2 Tablespoons Olive Oil
2-3 Medium Potatoes ()
2-3 Stalks of Celery
1 Yellow Onion
2 Garlic Cloves
6-8 Cups of Vegetable Stock
2-3 Oregano Sprigs
1 Bay Leaf
Salt & Pepper to taste
1/4 Cup Heavy Cream (for drizzling)
8-10 Strips of Bacon
Preparation
This soup is so easy to throw together. You will just need a lined baking sheet, a large pot to put everything in and a blender of sorts.
Preheat your oven to 450F.
Cut your Butternut Squash in half and rub 1 tablespoon of Olive oil over the cut part of each half. Sprinkle with salt and pepper. Put the cut squash cut side down on the baking sheet. Roast in the oven for 40 minutes until the squash is cooked through. My trick for being able to tell when that is is to press a finger against the skin side. If you are able to press in, it means it is ready.
In the meantime, peel and chop your potatoes, slice your celery into chunks, dice your onion and garlic. Throw everything into the large cooking pot. Once your squash is ready scoop out the inside flesh and add it to the rest of your vegetables. Add in the vegetable stock, bay leaf and oregano leaves (remove the leaves from the stem before adding).
Cook over medium high heat until potatoes are cooked through (about 20 minutes or until you can easily cut through them). If you feel the liquid has diminished too much you can always add more water. There should be at least as much liquid as veggies.
When the potatoes are cooked through remove the pot from the heat and let cool.
In the meantime, cook your bacon strips. Try and get them to be as crunchy as possible.
Once cooked, crumble into small chunks.
When the veggies and stock are cool enough to handle safely, remove the bay leaves and add your ingredients to the blender (or use a handheld blender to blend everything down). Blend until you have a smooth velvety soup.
Transfer the soup back to the pot if you used a standing blender and warm and season with salt and pepper to taste.
To serve, drizzle some heavy cream and sprinkle with bacon bits.
