Creamy Bacon,Squash,Potato Soup
Here’s the full recipe to the ultimate soup for fall time hope you enjoy Ingredients
* 6 slices bacon, chopped
* 1 medium onion, diced
* 3 cloves garlic, minced
* 4 cups peeled, cubed potatoes
* 3 cups butternut squash, peeled and cubed
* 4 cups chicken broth
* 1 tsp salt
* ½ tsp black pepper
* ½ tsp dried thyme
* ½ tsp smoked paprika
* 1 cup heavy cream
* ½ cup whole milk
* 2 tbsp butter
* 2 tbsp flour
* ½ cup shredded Parmesan cheese
* Fresh thyme, for garnish
Directions
1. Cook the bacon in a large soup pot until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
2. Add the onion and cook for 3–4 minutes. Add garlic and cook another 30 seconds.
3. Add the butter and flour, stirring constantly for about 1 minute.
4. Slowly pour in the chicken broth, stirring so there are no lumps.
5. Add the potatoes, squash, salt, pepper, thyme and smoked paprika.
6. Bring to a boil, then reduce heat and simmer uncovered for about 20–25 minutes, until the potatoes and squash are fork-tender.
7. For that gorgeous creamy texture, mash some of the potatoes and squash right in the pot with a potato masher. Don’t puree all of it—the little chunks make it so good.
8. Stir in the heavy cream and milk. Simmer gently for another 5 minutes. Don’t let it boil hard.
9. Stir in the Parmesan cheese and about half of the crispy bacon.
10. Ladle into bowls and top with the remaining bacon, a little fresh thyme, cracked black pepper, and an extra sprinkle of Parmesan
This creamy bacon, butternut squash, and potato soup is truly a fall favorite that brings warmth and comfort, especially on chilly days. One tip I’ve learned from making this soup multiple times is to be mindful when mashing the potatoes and squash—leaving some chunks instead of pureeing everything creates a heartier, more satisfying texture. The combination of smoked paprika and dried thyme adds a subtle smoky and herbal depth that beautifully complements the sweetness of the butternut squash. I also recommend using good-quality chicken broth and real heavy cream to enrich the soup's taste and creaminess. When cooking the bacon, save about two tablespoons of the rendered fat to sauté the onions and garlic; this step infuses the base with a savory smokiness that’s essential for the final flavor profile. Adding Parmesan cheese not only enhances the umami but also helps in thickening and adding a slight tang. For variations, feel free to experiment by adding a pinch of cayenne for some heat or using vegetable broth for a lighter version. Garnishing with fresh thyme leaves adds a fresh aroma that elevates the presentation. This soup pairs wonderfully with crusty bread or a fresh green salad for a complete meal. It stores well too — leftovers taste even better the next day as the flavors meld together. Overall, this recipe is a delicious way to celebrate fall’s cozy vibes and makes an excellent starter or main dish for family gatherings or quiet evenings at home.