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    You are here: Home » Food and Drink

    Smoked Butternut Squash Soup with Smoked Bacon

    September 30, 2015 By Mary 10 Comments

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    Jump to Recipe
    Smoked butternut squash soup recipe topped with smoked bacon and fried sage, pinterest text over top

    Smoked Butternut Squash Soup topped with smoked bacon and fried sage is the perfect fall soup. Butternut squash is roasted in the smoker and then blended for this comforting dish, but can easily be roasted in the oven too.

    You’re going to absolutely love this smoked soup!

    Smoked Butternut Squash Soup in serving bowls with toasted baguette bread
    Jump to:
    • Ingredients
    • How to Smoke Butternut Squash
    • How to Make Smoked Butternut Squash Soup
    • What to Garnish This Soup With
    • Wine Pairing For Roasted Butternut Squash Soup
    • Related Recipes
    • Smoked Butternut Squash Soup Recipe with Smoked Bacon

    I firmly believe that anything you can cook in the oven or on the stovetop you can do in a smoker, and it will be so much better (not to mention more fun!). This goes for roasting vegetables.

    Traditional butternut squash soup starts with roasted butternut squash in the oven, then pureeing it into a creamy and comforting soup. For this soup we use a smoker or a grill to roast our squash, then use that smoked butternut squash to make the creamy soup.

    To roast a squash you would typically cut it in half and roast until soft. But to allow more surface area to take in the smoked flavor we remove the skin and cube the squash. It doesn’t take much time to add this step and allows the squash take in more sweet smoke infusion.

    Ingredients

    • Butternut Squash – We season with olive oil salt and pepper.
    • Bacon – Smoke until crispy as a great topping to the soup.
    • Onion and Garlic – Adds a nice savory flavor.
    • Apple – The apple adds natural sweetness and a richer flavor.
    • Chicken Stock – The liquid helps with the puree and as it simmers absorbs the flavors of the sautéed garlic and onion.
    • Red Chili Pepper Flakes – Adds a touch of heat.
    • Kosher Salt and Pepper – For flavor.
    • Fried Sage – Makes for a delicious topping for the soup.

    Roasted butternut squash soup, whether smoked or in the oven, tastes even better with toppings over the finish. We add crème fraiche, the smoked bacon, and butter fried sage for the perfect texture and flavor.

    How to Smoke Butternut Squash

    1. Prep smoker to 225 degrees Fahrenheit using apple wood.
    2. Cut the squash in half lengthwise and remove the seeds. Peel the skin of the squash with a vegetable slicer and then cut into cubes. Toss with extra virgin olive oil and salt and pepper, just to coat.
    3. Place on a baking sheet with foil liner. Place on smoker for up to 3 hours, or until you see some caramelization and the pieces are fork tender.
    4. While the squash is smoking add the bacon and cook for 45 minutes – 1 hour (or until it is nice and crispy).

    How to Make Smoked Butternut Squash Soup

    Once you smoke roast your butternut squash, the soup is simple to make.

    1. Soften vegetables: Cook onions and apples in olive oil and butter until soft, but not caramelized.
    2. Add liquids and seasoning: add broth, butternut squash cubes, red pepper flakes, salt and pepper and simmer.
    3. Puree soup: using a hand immersion blender, or countertop blender in small batches, blend until smooth and creamy.
    4. Serve: with a dollop of crème fraîche and top with fried sage and smoked bacon crumbles.
    A cup of smoked butternut squash soup topped with smoked bacon and sage

    What to Garnish This Soup With

    • Crunchy smoked bacon pieces
    • Fried sage
    • Crème fraîche (or sour cream), to add a touch of richness
    • Flaky sea salt
    smoked butternut squash soup in serving bowls

    Smoking adds such great flavor to your traditional butternut squash soup! This soup is hearty enough for a main meal, but is also a fantastic appetizer or side dish.

    And thinking of fall gatherings and holidays, like Thanksgiving or Christmas, I honestly can’t think of a better appetizer for your holiday meal. You could serve it in small little serving cups or bowls like these with some toasted baguette, that way nobody gets too full before the main event.

    A cup of smoked butternut squash soup topped with fried sage and bacon

    Wine Pairing For Roasted Butternut Squash Soup

    For this soup I’m a fan of hearty white rich wines like a mildly oaked Chardonnay. The floral and spicy flavors of the Gewürztraminer are also nice for the soup, and very reminiscent of fall flavors. But for the most part the richness of Chardonnay and the toasty oak really compliment the mild applewood smoked flavors from the soup and matched its richness.

    Related Recipes

    • Wild Mushroom Soup with sherry and thyme
    • Smoked Tomato Bisque
    • Smoked Chicken Tortilla Soup
    • Lentil Soup with Smoked Mushrooms
    Fire and Wine Cookbook

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    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    Smoked Butternut Squash Soup Recipe with Smoked Bacon

    Smoke Roasted Butternut Squash Soup recipe topped with smoked bacon is the perfect fall soup. Butternut squash is roasted in the smoker for this comforting dish.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 2 hours hours
    Cook Time: 20 minutes minutes
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 4 servings
    Calories: 363kcal
    Author: Mary Cressler | Vindulge
    Cost: $10

    Ingredients

    To Smoke the Butternut Squash and Bacon:

    • 1 butternut squash, about 2-3 lbs, skin removed and cut into cubes
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon salt
    • ½ teaspoon ground pepper
    • 4 pieces of bacon

    For the Soup:

    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 medium onion, chopped
    • 1 medium apple, peeled, core removed, and cut into cubes
    • 1 garlic clove, diced
    • 4-5 cups chicken stock, smoked or regular stock
    • ¼ teaspoon red pepper flakes
    • Salt and fresh ground pepper

    Toppings:

    • Crumbled smoked bacon
    • Fried Sage see notes
    • ½ teaspoon Crème fraîche (or sour cream) (per bowl)
    Prevent your screen from going dark

    Instructions

    To Smoke the Butternut Squash:

    • Prepare smoker to 225 degrees using apple wood.
    • Cut the squash in half lengthwise and remove the seeds. Peel the skin of the squash with a vegetable slicer and then cut into cubes. Toss with extra virgin olive oil and salt and pepper, just to coat.
    • Place on a baking sheet with foil liner. Place on smoker for up to 3 hours, or until you see some caramelization and the pieces are fork tender.
    • While the squash is smoking add the bacon and cook for 45 minutes – 1 hour (or until it is nice and crispy).

    For the Butternut Squash Soup:

    • In a large pot over medium heat, add olive oil, butter, onions and apple cubes. Cook until the onions and apples are soft but not caramelized (about 5 minutes). Add garlic and cook for 1 more minute.
    • Add 4 cups of broth, smoked butternut squash cubes, red pepper flakes, salt and pepper. Continue cooking over medium heat and bring to a simmer (about 15 minutes).
    • Puree soup with a hand immersion blender (or countertop blender in small batches) until smooth and creamy. If soup is too thick, add more broth until it reaches desired consistency.
    • Serve in bowls with a dollop of crème fraîche and top with fried sage and smoked bacon crumbles.

    Notes

    To make fried sage: just heat up 1 tablespoon of butter in a small pan. Add several sage leaves and fry for about 2-3 minutes, until crispy. Place on a paper towel to remove excess butter.

    Nutrition

    Calories: 363kcal | Carbohydrates: 40g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 1086mg | Potassium: 1058mg | Fiber: 5g | Sugar: 14g | Vitamin A: 20016IU | Vitamin C: 44mg | Calcium: 115mg | Iron: 2mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge
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    Reader Interactions

    Comments

    1. Aarika says

      December 14, 2015 at 9:40 pm

      5 stars
      This sounds amazing!!! I love every single ingredient, and what a brilliant idea for a smokey flavored soup. I cannot wait to try this recipe over the holidays. I adore squash AND bacon. Yum!

      Reply
      • Mary says

        December 15, 2015 at 11:03 am

        Thanks! And I love this soup so much! It’s not too smoky, which is nice. Just a touch of that smoky rich flavor balanced with a bunch of savory flavors.

        Reply
    2. grace says

      October 05, 2015 at 10:25 am

      AWESOME. i’m pretty excited about all the smoked components i see on this post and others–i like the way you cook! your soup is appealing on all levels. 🙂

      Reply
      • Mary says

        October 05, 2015 at 10:56 am

        Thanks 🙂 Yes, we have a pretty heavy focus on smoked and grilled foods around here. Let me know if you try the soup! I’d love to hear your thoughts! Cheers, Mary

        Reply
        • Sam says

          October 15, 2018 at 7:17 pm

          I may try this with smoked pork belly. My friends sons called “cracked pork candy” but could use the smoker twice in one afternoon!

          Reply
          • Mary says

            October 26, 2018 at 12:10 pm

            Yum, show us photos of the belly!!!!

            Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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