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Creamy Delicata Squash Soup with Easy Crispy Bacon

creamy delicata squash soup with crispy bacon - featured image
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A velvety, comforting fall soup made with roasted delicata squash and topped with crispy bacon. Simple ingredients and easy techniques create a rich, flavorful bowl that’s perfect for chilly evenings.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • 4 sprigs fresh thyme
  • 1 tablespoon pure maple syrup
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional garnish: fresh parsley or chives, additional crispy bacon, a drizzle of cream

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice each delicata squash in half lengthwise. Scoop out seeds and stringy bits. Cut crosswise into ½-inch (1.3 cm) half-moons.
  3. Toss squash pieces with 2 tablespoons olive oil, ½ teaspoon salt, and a few cracks of black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are caramelized and fork-tender.
  4. While squash roasts, cook bacon in a large pot or Dutch oven over medium heat until crispy, about 6-8 minutes, turning once. Transfer to a paper towel-lined plate. Once cool, crumble or chop. Leave about 2 tablespoons of bacon fat in the pot.
  5. Add diced onion to the pot with reserved bacon fat. Cook over medium heat, stirring occasionally, until softened and translucent, about 5-6 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  6. Add roasted squash pieces, vegetable broth, fresh thyme sprigs, and maple syrup. Bring to a gentle simmer over medium-high heat, then reduce heat to low and simmer for 10 minutes.
  7. Remove thyme sprigs. Use an immersion blender directly in the pot to blend until completely smooth. If using a countertop blender, work in batches and vent the lid.
  8. Stir in heavy cream. Taste and adjust seasoning with salt and pepper. If too thick, add a splash more broth or water.
  9. Ladle into bowls. Top with crumbled bacon, a drizzle of cream, and fresh herbs if desired. Serve hot.

Notes

For a dairy-free version, use full-fat coconut milk or oat cream instead of heavy cream and skip the bacon (use olive oil to sauté aromatics). To add heat, toss in red pepper flakes with the garlic or stir in ½ teaspoon smoked paprika. If soup tastes flat, add a tiny squeeze of lemon juice to brighten flavors.

Nutrition

Keywords: delicata squash soup, creamy squash soup, bacon soup, fall soup, easy soup recipe

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