Go Back
–+ servings
creamy butternut squash soup in a white serving bowl with crispy brussel sprouts and bacon on top

Butternut Squash Soup With Crispy Brussel Sprouts and Bacon

  • DFDairy-Free
  • GFGluten-Free
No ratings yet
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: 20 minutes
Cook Time: 35 minutes
Total Time: 55 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 apples, we recommend Honeycrisp!
  • 2 cups vegetable broth or chicken broth
  • salt and pepper, to taste
  • 1 (13.5 oz) can coconut milk

For the brussels and bacon

  • 1 pound brussels sprouts, finely chopped
  • 4 slices thick-cut bacon , cut into cubes
  • 1 tablespoon maple syrup, or sugar-free maple sweetener
  • 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

  • Preheat the oven to 420°F.
  • 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.
  • 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.

Equipment

Nutrition

Calories: 580kcal