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Butternut Squash Soup With Crispy Brussel Sprouts and Bacon

Published on September 22, 2023 by Sarah Troester
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This butternut squash soup recipe delivers the traditional comfort, soothing warmth, creamy and smooth texture of butternut squash with the additional smokiness and hearty flavors from crispy brussel sprouts and bacon. It truly is the perfect melody of fall in each and every spoonful.

I don’t know what it is about butternut squash soup. It always brings me a serious level of comfort and warmth. I remember feeling so fancy the first time we hosted Thanksgiving at our new home in North Carolina and this dish was a hit.

At the time, I had not discovered the serious impact and altitude that adding brussel sprouts brings to a dish – but I will always remember the coziness and gratitude that I felt from this butternut squash soup recipe that was a complete crowd pleaser.

My favorite butternut squash soup is Panera’s Autumn Squash Soup and this recipe right here is a copycat of that, but with a twist: crispy maple bacon Brussel sprouts are added on top of this velvety goodness.

This best part about this butternut squash soup is that is naturally very healthy. Don’t let all the creaminess of this soup fool you! This beautiful texture comes from the natural velvety creaminess of butternut squash and coconut milk- there’s no cream or dairy in this! It’s jam packed with healthy ingredients and the cooking method is foolproof; you simply can’t go wrong with this butternut squash soup recipe!

Ingredients for butternut squash soup with crispy brussels and bacon

To make this creamy butternut squash soup with crispy Brussels and bacon, you’ll need a few ingredients that you can get at almost any grocery store or even online!

Here’s what we are working with:

For the butternut squash soup

For the crispy brussel sprouts and bacon

How do I make crispy brussel sprouts?

Let’s talk Brussels! I get that they can be downright awful. Soggy, boiled and steamed sprouts are not for me either. For the crispiest, most perfect Brussels the secret is chopping them finely. To do this you can simply put them in a food processor for quicker results.

Then we are simply adding over the bacon and coating with sugar free maple sweetener.

These crispy brussel sprouts with bacon are completely optional in this butternut squash soup recipe. If you haven’t tried brussel sprouts like this before, I would highly recommend these crispy brussel sprouts with bacon being your first experience. I’ve been hooked ever since I first tried brussel sprouts this way!

When roasting your brussels, we are not adding olive oil or butter. We are simply roasting them alongside their BFF (BACON) and coating with a sugar free maple sweetener, salt and pepper. I highly suggest a baking and cooling rack for the bacon to place on top of the Brussels. This will allow both the bacon and Brussels sprouts to roast and create an intense partnership of crispiness and flavor! Here they are in their bonded state:

So, have I convinced you to give these crispy brussel sprouts and bacon a try?

How to make butternut squash soup

  1. In a large dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant; add in the spices and sauté about 6-8 minutes, stirring occasionally.
  2. Place the prepared, peeled butternut squash cubes into the dutch oven.
  3. To the pot, add the chopped apples, sweet potato cubes, broth, salt and pepper.
  4. Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20 to 30 minutes.
  5. Add in the can of coconut milk.
  6. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.
  7. Return the soup to the pot once complete. Taste and adjust seasonings as desired.
  8. Top with crispy brussel sprouts and bacon over the soup. 

I promise you, this recipe delivers! Whether using it for a weekend meal, weeknight comfort dish, or a side for your Thanksgiving feast, I hope the comfort of this butternut squash with crispy brussel sprouts and bacon soup finds a quick place in your home. This recipe is certainly a staple in ours!

That’s all I’ve got for the butternut squash soup with crispy brussel sprouts and bacon recipe!

I hope you enjoy this delicious butternut squash soup recipe as much as our little tribe has time and time again. Please leave us a star review and comment if you make this easy fall soup recipe.

If you have any questions or comments, feel free leave them below. I answer every single question as quickly as I can.

Happy cooking! And thanks for being part of my tribe, The Tasteful Tribe!

Butternut Squash Soup With Crispy Brussel Sprouts and Bacon

  • DFDairy-Free
  • GFGluten-Free
  • KKeto
  • LCLow Carb
  • PPaleo
  • SFSugar Free
This recipe delivers the traditional comfort, soothing warmth, creamy and smooth texture of butternut squash with the additional smokiness and hearty flavors from crispy Brussels sprouts and bacon. It truly is the perfect melody of fall in each and every spoonful.
Servings: 4 people
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients 

For the butternut squash soup

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons garlic powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon smoked paprika
  • 1 medium butternut squash, peeled and cut into cubes
  • 1 sweet potato, peeled and cubed
  • 2 small Honey Crisp Apples
  • 2 cups vegetable broth or chicken broth
  • salt and pepper, to taste
  • 1 can coconut milk

For the brussels and bacon

  • 1 pound brussels sprouts, finely chopped
  • 4 slices thick-cut bacon (we love ButcherBox bacon!), cut into cubes
  • 1 tablespoon sugar free maple syrup
  • salt and pepper , to taste

Instructions 

For the butternut squash soup

  • In a large dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant; add in the spices and sauté about 6-8 minutes, stirring occasionally.
  • Place the prepared, peeled butternut squash cubes into the dutch oven.
  • To the pot, add the chopped apples, sweet potato cubes, broth, salt and pepper.
  • Bring to a boil, cover, and reduce heat to a simmer. Cook until tender, 20 to 30 minutes.
  • Add in the can of coconut milk.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.
  • Return the soup to the pot once complete. Taste and adjust seasonings as desired.
  • Top with crispy brussel sprouts and bacon over the soup. 

For the brussels and bacon

  • Finely chop brussel sprouts; cut the bottoms and use a food processor to make it easier. Place finely chopped brussel sprouts on a baking sheet and drizzle over maple sweetener, salt and pepper.
  • Cover the brussel sprouts with a baking and cooling rack and place the bacon on top.
  • Bring up to heat in an oven at 420 degrees. Roast for 12-15 minutes in the oven. Take out the pan, give the brussel sprouts a quick stir and flip the bacon then place back in the oven to roast another 10-12 minutes to your desired crispiness.

Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this creamy butternut squash soup with Brussels and bacon recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!