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Spicy Roasted Butternut Squash, Pear, and Bacon Soup

Jennifer Baker

"Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree."
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1 h 40 m servings 181 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
  2. Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
  3. Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
  4. Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
  5. Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson(R) Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
  6. Puree the soup in a blender or food processor in small batches.
  7. Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!


  • Cook's Notes:
  • Instead of a food processor or blender, you can puree soup using an immersion blender.
  • When using a blender or food processor to puree hot liquids, cover the center hole of the lid with a clean towel to prevent spatters.
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Nutrition Facts

Per Serving: 181 calories; 6.2 g fat; 29.2 g carbohydrates; 6 g protein; 12 mg cholesterol; 602 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 14
  1. 17 Ratings

Most helpful positive review

We are totally nuts about butternut squash as a side or in soups. Just made it this afternoon, and 3 teenagers consumed all 8 portions! The maple bacon on top made them swoon. Only change was u...

Most helpful critical review

This was horrid. It was like a pear apple sauce. Even my hubby looked at me and said, "I'm glad you made bread." I must be a butternut lover and this had too much pear and it was thick (I saw t...

Most helpful
Most positive
Least positive

We are totally nuts about butternut squash as a side or in soups. Just made it this afternoon, and 3 teenagers consumed all 8 portions! The maple bacon on top made them swoon. Only change was u...

We truly enjoyed this soup and I made a lot of it, so I could freeze some for those cold winter days ahead! I followed these directions with a few minor tweaks, due to allergies. I can't use on...

We like our butternut squash soups thick and rich so I cut back on the chicken broth and added about 1/3 can of evaporated milk for a creamy texture. I used turkey bacon so I didn’t have the ba...

Most excellent soup recipe I have found! Love the rich flavor without all the calories. Filled house with wonderful smell!

Topped with Pumpkin seeds. Use yellow pears. Use cinnamon and nutmeg but changed the chipotle to cumin and paprika.

Yum!! This was the best squash soup I've ever had! Even my daughter, who doesn't care for squash soup, liked it! This will be my go-to recipe from now on!

Everyone loved this! I could not find maple bacon so I just used regular bacon!

Wow! This is the most flavorful butternut squash soup recipe I've tried yet. I don't like to cut up fresh squash, so I baked it first which can be done ahead of time. Then, I was able to comb...

I found this recipe searching "vegetarian squash soup" recipes on this site but made it anyway, without the bacon. (I'm a bacon-lover but had been asked to bring vegetarian soup to a potluck). I...