Go Back
+ servings

Smoke Roasted Butternut Squash Soup 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.
Course Appetizer, Soup
Cuisine American
Keyword smoke roasted butternut squash soup, smoked butternut squash, smoked vegetable soups
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
Cost $10


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
  • 1/2 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


  • Crumbled smoked bacon
  • Fried Sage see notes
  • 1/2 teaspoon Crème fraîche (or sour cream)


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. 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.


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.