Butternut Squash Soup with Bacon, Spinach and White Beans

The Buttered Home participates in affiliate programs. If you make a purchase through one of my links, we may earn a small commission. Click HERE for more information.

Butternut Squash soup with bacon, spinach and white beans will have you singing for all the joys of Fall! This glorious soup is a host of texture and is huge on flavor. Healthy and delicious, it will also give comfort and joy!

**Post updated 10/19/2020

butternut squash soup in a blue lined bowl

Butternut Squash Soup with Bacon, Spinach and White Beans

Fall brings some of my favorite produce. Winter squashes, pumpkins, Brussel sprouts and sweet potatoes, just to name a few. Whether we roast them, bake and mash them or put them in a soup, their warmth and depth of flavor adds a good old stick-to-your-ribs feeling we all look forward to this time of year.

Living in the South, it feels like we only get about 2 weeks of actual Fall weather here. We tend to go straight from Summer to Winter most years. It’s not uncommon to be drinking our Pumpkin Spice coffees and Warm Apple Cider while it’s still 70-80 degrees outside. Several years ago we were even wearing shorts and t-shirts on Christmas Day. It’s all just part of it. There are so many reasons we love where we are from, despite not really getting the crisp days of sunshiny autumn with falling leaves and just needing a light sleeve at the football game.

Nonetheless, it is the first week of Fall so we are celebrating with a buttery, warm soup. Butternut Squash is one of my favorite Fall/Winter Veggies. It has a sweet almost smoky flavor and cooks up much like potatoes. This Butternut Squash soup is only made better with the richness of cooked bacon, Spinach and silky white beans.

How to Make Butternut Squash Soup

Soups are all about pieces and parts. The method to any good soup is a pulling together of individual flavors to one symphony of beautiful melody. So semi cooking these star ingredients is part of that method. Kind of like practicing the violin daily to add that beauty to the entire symphony.

~Ingredients~

  • 1 small to medium Butternut Squash, peeled, seeded and cubed
  • 3-5 strips of bacon, cooked, reserve grease
  • 1/2 chopped white onion
  • 1 14 oz can of White beans rinsed
  • 1 14 oz can of roasted whole kernel corn drained
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 tablespoons chopped garlic
  • 1 teaspoon rosemary
  • Juice of half a lemon
  • 2 cups of vegetable broth
  • 2 cups of beef broth
  • 2 cup of water
  • salt and pepper to taste
  • Two healthy handfuls of fresh spinach

~Method~

  1. Cook the bacon and remove from pan, leaving the drippings. Chop bacon and set aside. 
  2. Drain and rinse the beans and drain the corn. Chop the onion and peel, seed and cut the squash. 
  3. Cook the cubed squash and cook in the skillet in the reserved bacon grease and a pinch of salt and pepper until a little toasted or browned and it has softened a bit. Be sure you season with a tad of salt and pepper with the addition of each layer of the soup.
  4. In a heavy soup pot, heat oil and butter with onions and a pinch of salt. Cook onions just til translucent. Add herbs and garlic and cook a minute or so more.  Add the flour and cook for a minute or so more, to take out the flour taste. 
  5. Add squash and chopped bacon in and stir to coat with flour/herb mixture. Add broths and water and stir well. Squeeze in the juice of half a lemon. 
  6. Cover and bring to a boil. Reduce heat to simmer and simmer uncovered for about 15 minutes. Add corn, beans and spinach and simmer about 5 more minutes.

Tips and Tricks

  • Cutting the Squash – Butternut squash can be kind of a challenge. I recommend cutting the ends off first and cutting it in half. The halves are easier to peel and cube once the whole thing is broken down. 
  • The thing about Squash – Just like some of our other soups you can speed things up for sure by using the steam packs of butternut squash. That takes out the cutting issue and cooking issue. Just steam them up and cook them in that bacon grease and all will be well!
  • Good Tools – Every good kitchen needs a good knife AND a good soup pot. At the bottom of this post you can find both that won’t break the bank!

Soup for the Soul

Soups are a great tool for food gifting. Whether your child is sick or you want to take a hearty meal to a loved on who is having a bad day, soups can sure make things brighter. This soup is just as good for the heart as our STEAK AND POTATO soup. They have both made a many a person feel loved and better!

If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too. 

And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!

Brooke signature
butternut squash soup in a blue lined bowl

Butternut Squash Soup with Bacon, Spinach and White Beans

Yield: 10
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Butternut Squash soup with bacon, spinach and white beans will have you singing for all the joys of Fall! This glorious soup is a host of texture and is huge on flavor. Healthy and delicious, it will also give comfort and joy!

Ingredients

  • * 1 small to medium Butternut Squash, peeled, seeded and cubed

  • * 3-5 strips of bacon, cooked, reserve grease

  • * 1/2 chopped white onion

  • * 1 14 oz can of White beans rinsed

  • * 1 14 oz can of roasted whole kernel corn drained

  • * 1 tablespoon butter

  • * 1 tablespoon olive oil

  • * 1 tablespoon flour

  • * 1 teaspoon thyme

  • * 1 teaspoon oregano

  • * 2 tablespoons chopped garlic

  • * 1 teaspoon rosemary

  • * Juice of half a lemon

  • * 2 cups of vegetable broth

  • * 2 cups of beef broth

  • * 2 cup of water

  • * salt and pepper to taste

  • * Two healthy handfuls of fresh spinach

Instructions

  1. Cook the bacon and remove from pan, leaving the drippings. Chop bacon and set aside.
  2. Drain and rinse the beans and drain the corn. Chop the onion and peel, seed and cut the squash.
  3. Cook the cubed squash and cook in the skillet in the reserved bacon grease and a pinch of salt and pepper until a little toasted or browned and it has softened a bit. Be sure you season with a tad of salt and pepper with the addition of each layer of the soup.
  4. In a heavy soup pot, heat oil and butter with onions and a pinch of salt. Cook onions just til translucent. Add herbs and garlic and cook a minute or so more. Add the flour and cook for a minute or so more, to take out the flour taste.
  5. Add squash and chopped bacon in and stir to coat with flour/herb mixture. Add broths and water and stir well. Squeeze in the juice of half a lemon.
  6. Cover and bring to a boil. Reduce heat to simmer and simmer uncovered for about 15 minutes. Add corn, beans and spinach and simmer about 5 more minutes.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 192Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 596mgCarbohydrates 26gFiber 5gSugar 6gProtein 10g

**Nutritional Values are estimates only

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Stuff We Used!

Never Miss a Thing! Sign up for our email list!

Please wait...

Thank you!

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares

Sharing is Caring

Help spread the word. You're awesome for doing it!