Butternut Squash Soup: Recipe of the Week


Butternut Squash Soup

I try to pack my lunches most days. In the summer, that usually means salad. In the winter, soup. It may not feel like winter, but I have definitely been on a soup kick. This is one of my all-time favorites. My husband refuses to eat any kind of soup, but thankfully my daughter will scarf it right down.



  • 4 bacon slices, diced
  • One sweet onion, diced
  • 4 large garlic cloves, chopped
  • 2 pounds butternut squash, peeled, seeded, and chopped
  • 1/2 pounds carrots, chopped
  • 1 apple, peeled, cored, and chopped
  • 3 thyme sprigs or a teaspoon dry
  • 2 bay leaves
  • 5 cups chicken stock
  • Salt and pepper to taste




Cook bacon in large stock pot or Dutch oven. Remove with slotted spoon to paper towel. Add diced onion to bacon fat and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add squash, carrots, apple and seasonings. I use my own chicken stock which is very flavorful. Sometimes I substitute one cup with water. Simmer all for about 20 minutes uncovered. Remove bay leaves. I also remove about a cup of liquid before pureeing the soup with an immersion blender. I like my soup on the thicker side, but sometimes add a little bit of the liquid back in. Serve topped with bacon.


Meet The Author

Contributing Writer

Joli Heavin is a professional fundraiser and grant writer who works for Children's Bureau. In her spare time, Joli enjoys running, reading, and cooking. She is a lover of all things art and was once a classically trained singer and actress, but now primarily enjoys her roles as Clare's mom and Matt's wife.

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