Spicy Roasted Butternut Squash, Pear, and Bacon Soup

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."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 40 m servings 181 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.
  • Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.


Read all reviews 5
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 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.

Make this, but added more cinnamon and nutmeg as I thought the rosemary and thyme overpowered it a bit. Topping with the bacon and sour cream helped. It was okay, but a bit disappointing for my...