Chipotle Bacon Roasted Butternut Squash Soup
  • 1 butternut squash, should be about 8-10 cups when cut into pieces
  • 2 small onions or 1 large, sliced
  • 2-3 cloves of garlic, whole, peeled
  • 1 tsp chipotle chili powder
  • 1 tsp sea salt
  • cracked black pepper to taste
  • olive oil - drizzle 1-2 tbsp per sheet tray
  • 12 slices of thick-cut applewood smoked bacon (half for in the soup, half for topping)
  • 4 cups low sodium/no salt added chicken or vegetable stock
  • 5.3 ounce container non-fat Greek yogurt
  • 2 cups of water (as needed)
  • raw pumpkin seeds (optional for garnish)
  1. Preheat the oven to 400 degrees
  2. Peel, remove seeds, and cut squash into large pieces
  3. Slice onions
  4. Peel garlic cloves
  5. Divide squash, onions, and garlic evenly on two sheet trays
  6. Sprinkle with salt, pepper, and chipotle powder (dividing between the two trays)
  7. Drizzle with olive oil and toss everything to coat
  8. Place in the oven for about 30 minutes, until onions are starting to brown and squash is fork-tender
  9. Chop bacon into small pieces
  10. Fry bacon in the pot that you will use for the soup
  11. Drain on paper towels and reserve
  12. Drain bacon grease out of the pan, but do not wash or wipe out
  13. Start heating 4 cups of broth in the pot
  14. Add the squash, onions, and garlic
  15. Bring to a simmer
  16. Remove from heat and add bacon (reserve half of the bacon for garnish)
  17. Use an immersion blender to completely puree the mixture
  18. Add the Greek yogurt and check the consistency
  19. If your soup is too thick, start adding water by the half cup and stirring it in until your soup is the consistency you prefer
  20. To serve, top with some crumbled bacon and pumpkin seeds
Recipe by Gluten Free Jess at