This butternut squash soup with bacon, pistachios and chili oil is my favorite way to welcome crisp autumn evenings. I first made this combination the year my in laws visited in October when the market was overflowing with perfect squash. The roasting deepens the squash sweetness while the bacon adds a smoky, savory counterpoint. The cream gives the soup a smooth texture and the pistachios bring a salty, crunchy finish. The drizzle of homemade chili oil is the final flourish that brightens each spoonful with gentle heat.

I love how approachable this dish is. It reads like a special occasion starter but comes together with pantry friendly ingredients and straightforward technique. That first time I served it, the table was quiet as everyone took their first bites. Then the compliments came all at once. Since then I make it whenever I want something impressive that still feels like home. It stores well which makes it perfect for entertaining or for a week of elevated lunches.

Ingredients

• Butternut squash: Choose one large squash about three to four pounds. Look for a smooth skin, heavy feel and no soft spots. Peeling and cutting into one inch dice gives even roasting and a silky blend.
• Bacon: Three slices of uncooked bacon, chopped. I prefer a thick cut applewood smoked bacon for depth of flavor but any good quality bacon or pancetta works.
• Olive oil: Two tablespoons for tossing the squash and one quarter cup to infuse the chopped jalapeno. Use a fruity extra virgin olive oil for the drizzle and a light olive oil for roasting if you like.
• Fresh thyme: Two tablespoons chopped, divided. Fresh thyme brightens the roasted squash and pairs beautifully with the mild sweetness of the squash.
• Aromatics: One cup diced yellow onion and two cloves garlic chopped bring savory balance. Cook until translucent to build flavor before blending.
• Warm spices: Half teaspoon dried tarragon and quarter teaspoon ground nutmeg add aromatic interest. Tarragon provides an anise like background that is subtle and unexpected.
• Liquid: Four to five cups chicken broth. Start with three to four cups for blending and keep more on hand to adjust thickness to your preference.
• Finish: Half cup heavy cream for richness and half cup chopped pistachios for garnish and crunch. Reserve extra pistachios for sprinkling on top.
• Heat component: Two teaspoons chopped jalapeno blended with one quarter cup olive oil to create a bright chili oil to finish the bowls.
• Seasoning: Salt and freshly cracked black pepper to taste. Season in stages and taste after adding cream to avoid over salting.

Instructions

Preheat and prepare squashPreheat the oven to 385 degrees Fahrenheit. Trim both ends from the squash, cut in half lengthwise and scoop out the seeds. Peel the squash with a sturdy peeler and cut into one inch dice so that each piece will roast evenly. Place the dice in a large bowl and toss with two tablespoons olive oil until each piece is lightly coated.Roast squash with bacon and thymeSpread the diced squash on a large rimmed baking sheet. Add the chopped bacon and one tablespoon of the chopped thyme and toss gently so the bacon is distributed across the pan. Season with salt and freshly cracked black pepper. Roast in the preheated oven for about forty five minutes until the squash can be pierced easily with a knife. Halfway through roasting, use a spatula to turn the squash so it browns evenly. The bacon will render fat and crisp at the edges which adds flavor to the squash.Prepare the chili oilCombine the two teaspoons chopped jalapeno with one quarter cup olive oil in a small bowl and let infuse while other components cook. For a cleaner drizzle later, strain the oil through a small sieve and discard the solids before serving. Keep the infused oil at room temperature if serving soon or warmed slightly for a more aromatic oil.Sauté aromaticsIn a medium skillet over medium heat, add a tablespoon of olive oil if needed and cook the diced onion until soft and translucent about five to seven minutes. Add the chopped garlic, half teaspoon dried tarragon, quarter teaspoon ground nutmeg and remaining one tablespoon of chopped thyme. Cook for two minutes until fragrant, taking care not to let garlic brown or burn.Blend the soupTransfer the roasted squash with any rendered bacon fat and crisped bacon pieces to a blender or food processor. Add the sautéed onion and garlic mixture and three cups of chicken broth. Blend on high power until smooth and lump free. Pause and use a wooden spoon to move any stuck pieces toward the blades then add an additional cup of broth if needed to reach desired consistency. Blend again until silky.Simmer and finishPour the blended mixture into a two quart pot and bring to a gentle simmer over medium low heat. Stir in the half cup heavy cream and taste for seasoning. If you prefer a thinner soup, add up to one more cup of broth. Keep the soup warm on low while you strain the chili oil and prepare garnishes.Strain chili oil and servePass the infused jalapeno oil through a fine mesh sieve into a small pouring vessel and discard the solids. Ladle the soup into warm bowls, sprinkle with chopped pistachios and finish with a light drizzle of chili oil across each bowl. Serve immediately.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to four days. Use glass jars or BPA free plastic containers with tight lids to avoid flavor transfer. To freeze, allow the soup to cool completely then portion into freezer safe containers leaving some headspace for expansion. Label the containers with the date and use within three months for best quality. Reheat on the stovetop over low heat stirring frequently. If reheating from frozen, thaw overnight in the refrigerator then reheat gently to avoid breaking the emulsion. Add a splash of chicken broth or water while reheating if the soup seems too thick to prevent scorching.

Ingredient Substitutions

For a vegetarian version swap the chicken broth for vegetable broth and replace bacon with smoked mushrooms or smoked salt for that savory note. To make dairy free replace heavy cream with full fat coconut milk which will add a subtle coconut aroma but still provide the rich mouthfeel. If pistachios are not available use toasted pepitas or chopped toasted walnuts for texture. For a spicier finish increase the chopped jalapeno in the chili oil or stir in a pinch of cayenne while simmering. If you prefer less sodium use a low salt broth and taste before adding extra salt.

Serving Suggestions

Serve this soup in shallow bowls with a scattering of chopped pistachios and a light drizzle of chili oil for color and heat. Pair with crusty bread or warm corn muffins for a fall luncheon or offer as a starter before roasted chicken or glazed ham. A crisp green salad with apple and fennel complements the richness and adds acidity. Garnish with a small sprig of fresh thyme or a few microgreens for a refined presentation at dinner parties. For family style serve in a warmed tureen with a ladle so guests can choose their portions and garnishes.

Cultural Background

Roasted winter squash soups have deep roots in North American fall cooking where harvest ingredients are celebrated. Butternut squash itself is a New World crop that became popular in American kitchens in the late twentieth century for its buttery texture and sweet flavor. The combination of roasted squash and smoked pork echoes classic pairings where a touch of cured meat balances sweetness. The practice of finishing soups with nutty toppings and infused oils is a modern technique drawn from global trends that emphasize contrast in both texture and flavor.

Seasonal Adaptations

In winter add a spoonful of apple butter while blending for a subtly fruity note that complements the squash. In early fall when fresh herbs are abundant swap dried tarragon for chopped fresh minor leaf herbs like chervil or basil for a brighter aroma. For spring inspired bowls swap pistachios for toasted almonds and finish with lemon zest instead of chili oil for a lighter, citrus forward rendition. Holiday versions can be enriched with a splash of madeira or sherry while simmering to add festive depth.

Meal Prep Tips

Roast the diced squash and cook the bacon two days ahead and keep refrigerated. Store the roasted mix separated from the cream and chili oil so you can quickly blend and reheat only what you need. Portion into single serving containers for lunches and warm in the microwave or on the stovetop with a little broth to loosen. If making for guests, prepare the chili oil and pistachio garnish ahead so all you need to do is blend, warm and serve. Using a high quality blender will make finishing quick and ensure a silky texture.

This soup brings together simple ingredients to create something greater than the sum of its parts. It is comforting, memorable and reliably impressive whether you make it for a quiet family supper or a festive gathering. I hope it becomes a favorite in your rotation as it did in mine.