Butternut Squash Soup with Bacon

Butternut Squash Soup with Bacon and Crème Fraîche

5.0

(5)

4 Reviews

Make your usual butternut squash soup better than ever with two over-the-top ingredients.

By Clare Carver

Updated on October 31, 2023

Tested by

Food & Wine Test Kitchen

Butternut Squash Soup with Creme Fraiche and Bacon — Photo: Erin Kunkel

Active Time:

1 hr 10 mins

Total Time:

2 hrs 45 mins

Yield:

8 to 10 servings

Topping each bowl of this soup with a dollop of crème fraîche and crumbled bacon turns a classic fall soup into something worthy of a special meal.

Frequently asked questions

What is a substitute for crème fraîche?

Crème fraîche is a tangy cultured milk product which has a rich, luxurious texture. It’s thicker than sour cream and slightly less sour. If you’re in a pinch, use sour cream or a Greek-style yogurt as a substitute for crème fraîche.

Note from the Food & Wine Test Kitchen

Roasting the butternut squash with honey and a touch of salt intensifies the natural sweetness of the squash. Take your time when browning the onions; cooking them low and slow deepens the foundational flavor of this hearty soup.

Make ahead

The soup can be stored in an airtight container in the refrigerator up to four days.

Suggested pairing

Serve this soup with a tart, lightly spicy rosé or orange wine.

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Ingredients

1 large (3-pound) butternut squash, halved and seeded
1 tablespoon honey
1 1/4 teaspoons kosher salt, divided, plus more to taste
1/2 cup salted butter (4 ounces)
2 medium-size yellow onions, chopped
11 garlic cloves, smashed
2 medium carrots, chopped
2 tablespoons chopped fresh sage
8 cups lower-sodium chicken broth, or as needed, divided
1/2 teaspoon Hungarian sweet paprika, plus more for garnish
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup crème fraîche or sour cream
6 thick-cut bacon slices, cooked and cut into 1/2-inch strips
3 tablespoons thinly sliced fresh flat-leaf parsley

Directions

Preheat oven to 375°F. Using a paring knife, score cut sides of squash in a crosshatch pattern. Arrange squash halves, cut sides up, on a rimmed baking sheet lined with parchment paper. Brush cut sides of squash with honey; sprinkle with 1/2 teaspoon salt. Roast in preheated oven until tender when pierced with a paring knife, about 1 hour and 30 minutes. Let cool 20 minutes. Using a spoon, scrape squash flesh into a medium bowl. Discard peels.
Meanwhile, melt butter in a medium Dutch oven over medium until sizzling. Add onions and garlic; cook, stirring occasionally, until softened and translucent, about 12 minutes. Reduce heat to low, and cook, stirring occasionally, until very tender and light golden brown, about 25 minutes. Add carrots and sage; cook, stirring occasionally, 5 minutes.
Stir in cooked squash and 6 cups broth. Bring to a boil over high. Cover, reduce heat to low, and simmer until carrots are tender, about 30 minutes.
Ladle soup, in 3 batches, into a blender. Secure lid on blender; remove center piece to allow steam to escape. Place a kitchen towel over opening. Process until velvety smooth, about 30 seconds per batch. (Alternatively, puree soup in Dutch oven using an immersion blender until smooth.) Return pureed soup to Dutch oven over medium, and stir in paprika, pepper, nutmeg, and remaining 3/4 teaspoon salt. Stir in remaining 2 cups chicken broth, 1/2 cup at a time, until desired consistency is reached. Season with salt to taste. Cook, stirring often, until heated through, about 4 minutes.
Divide soup evenly among bowls. Top each with a spoonful of crème fraîche, and sprinkle each serving with bacon, parsley, and paprika.