Go Back Email Link

Roasted Butternut Squash Soup with Bacon & Gouda

Gari McMellon
This roasted butternut squash soup develops its flavor entirely in the oven. Cubed squash, a full onion, carrots, and a whole head of garlic are roasted until caramelized, then blended with homemade stock and finished with cream and nutmeg. Crispy bacon and freshly grated Gouda add richness and a smooth, slightly sweet, nutty finish. The result is a silky, savory soup with deep roasted flavor and balanced richness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Finish time 10 minutes
Course Appetizer, dinner, Soup
Cuisine American, French, Mediterranean

Ingredients
  

  • 1 large butternut squash, 3–4 pounds, peeled and cut into 1-inch cubes
  • 1 small to medium yellow onion, cut into chunks
  • 2-3 medium carrots, cut into chunks
  • 1 whole head garlic, top sliced off, left in skin
  • 2-3 tbsp avocado oil 
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 3-4 cups chicken stock
  • 1/2 cup heavy cream
  • Small pinch freshly grated nutmeg

For serving

  • 6 slices thick-cut bacon, cooked crisp and crumbled
  • 1 cup freshly grated Gouda cheese

Instructions
 

  • 1. Prepare and roast

    Preheat oven to 400°F.
    Place the squash, onion, and carrots in a large bowl. Drizzle with the oil, add the salt and white pepper, and toss thoroughly to coat evenly.
    Transfer the vegetables to a sheet pan and spread into an even layer.
    Place the garlic head cut-side up on the pan and drizzle a small amount of oil over the exposed cloves.
    Roast 35–45 minutes, tossing the vegetables once halfway through, until the squash is fork-tender and caramelized and the garlic is soft.

    2. Blend

    Transfer the roasted vegetables to a large pot.
    Squeeze the roasted garlic cloves from their skins into the pot.
    Add the chicken stock and heavy cream.
    Blend until completely smooth using an immersion blender.
    Add additional stock as needed to reach your desired consistency.

    3. Finish

    Bring the soup to a gentle simmer over medium-low heat.
    Add a small pinch of freshly grated nutmeg.
    Taste and adjust seasoning as needed.
    Simmer 5–10 minutes to fully develop the flavor.

    4. Serve

    Ladle into bowls.
    Top with freshly grated Gouda and crispy bacon.
    Serve hot.

Variation and Serving Suggestions

    Swap sour cream for heavy cream

    • Sour cream can be used in place of heavy cream for a slightly tangier finish. Use the same amount, ½ cup, and blend it in just as you would the cream. For the smoothest texture, allow the sour cream to come closer to room temperature before blending.

    Other cheese options

    • Gouda provides a smooth, slightly sweet, nutty finish, but other cheeses work well too:
      Gruyère, more nutty and savory
      Sharp white cheddar, more pronounced and bold
      Fontina, very smooth and excellent melt
      Parmesan, used sparingly for a saltier finish

    Additional topping ideas

    • Toasted pumpkin seeds for crunch
      Croutons or toasted rustic bread
      A spoonful of sour cream or crème fraîche
      Crispy fried onions or shallots
      Fresh thyme leaves or chopped chives
      A drizzle of browned butter
      Fresh cracked black pepper
    Keyword comfort food, creamy, roasted, savory, soup
    Tried this recipe?Let us know how it was!