Roasted Butternut Squash Soup

Course Soup


  • 6 slices bacon (cut in half crosswise)
  • 1 tbsp unsalted butter
  • 1 sweet onion, Vidalia or Walla Walla (coarsely chopped)
  • 2 1/2 lbs butternut squash (peeled, halved, seeded & chopped into 1-inch pieces)
  • 3 sprigs fresh thyme
  • 2 tbsp FRENCH PANTRY Tuscan Herb Oil
  • FRENCH PANTRY Natural Flake Salt & pepper to taste
  • 1 3/4 cups chicken broth
  • 1 3/4 cups water
  • 1 tbsp sea salt


  • Preheat oven to 400°F degrees. Place Large Bonmat on a Large Perforated Baking Sheet and set aside.
  • In the Stainless Mixing Bowl, toss Butternut Squash with oil and season with Natural Flake Salt (crush between fingers) and pepper. Mix and place on Bonmat in a single layer and roast until tender, about 20 minutes.
  • Cook bacon in a large pot over medium heat, flipping once using our Versatile Tongs, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.
  • In the same pot as above, melt butter over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add roasted squash, thyme, 1 Tbsp sea salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer for about 10 mins. Discard thyme.
  • Working in batches, puree soup in a blender (or use an immersion blender), until very smooth. Return soup to pot and season with salt and pepper as needed; cover to keep warm. Crumble the crispy bacon and add to soup when serving.