Savory Butternut Squash Soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 TBSP olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, smashed
  • 1 tsp dried oregano
  • 1 can diced tomatoes, drained
  • 2-3 large carrots, peeled and chopped
  • 2 pounds of butternut squash, peeled, halved, seeded and diced
  • 4 cups chicken stock
  • salt and pepper to taste
  • Bacon
  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion, carrots, garlic, oregano and season with salt and pepper. Cook, stirring occasionally until soft and fragrant.
  3. Raise heat to medium-high and add the tomatoes and cook, stirring, until the tomatoes break up and onions are slightly brown.
  4. Add the squash, season with a little more salt and pepper and cook, continue to stir occasion, until the squash is tender.
  5. Add the stock, bring to a simmer and cook, covered until the vegetables are tender. The longer they simmer, the better.
  6. Using an immersion blender, or working in batches you can also blend in a stand blender, puree the soup.
  7. Place the bacon on a broiler pan and broil in the oven until crispy. Drain the grease, blot with a towel and let cook. Chop the back and place in a small bowl to garnish the soup.
  8. Spoon soup into bowls and sprinkle bacon on top. Serve warm.
Recipe by Creative Home Keeper at