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You’re familiar with loaded baked potato soup, well this is similar but uses butternut squash instead of potatoes. Freeze any leftovers for a quick meal served with some buttered toast or portion the soup out to freeze for take-to-work lunches. I like to add a good pinch of cayenne pepper to the soup although I didn’t add that to the ingredient list. If you do like a little heat, I’d recommend it. If you’re grating the cheese yourself (as opposed to the shredded bag stuff), the soup may split a little, this is ok and is just the fat. The shredded stuff in the bag has an anti- clumping agent on it and that seems to keep soup splitting at bay.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Soup
Servings: 6
Calories: 639kcal
Author: Lovoni


  • 10 strips bacon, chopped
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • A good pinch of sea salt and freshly ground pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups whole milk
  • 2 cups chicken or vegetable broth, approximately
  • 3 1/2 lbs butternut squash, peeled, halved, seeded and chopped
  • 6 green onions, thinly sliced
  • 2 cups grated cheddar cheese
  • 1/3 cup sour cream


  • Cook the bacon in a large pot over medium-high heat until golden and crispy. Remove the bacon to a plate lined with paper towel to drain. Reserve 2 tablespoons of bacon fat and discard the remainder.
  • Add the onion and garlic to the same pan. Cook over medium-high heat for 5 minutes or until the onion is softened.
  • Add the butter and stir occasionally until the butter is melted. Add the flour, salt, pepper and nutmeg. Stir, cooking the flour, for 30 seconds, until the flour is bubbling and smells toasted.
  • Whisk milk and 2 cups of broth into the flour mixture, whisking until no lumps remain. Add the squash. Bring to a boil then reduce heat to medium-low. Cook, partially covered, for 15 minutes, stirring occasionally, or until the squash is tender.
  • Add the bacon, green onion and cheese, reserving a little of each for garnish if desired. Add the sour cream and stir to combine. If the soup is too thick for your liking, then add some extra broth.
  • Ladle the soup into warm bowls. Top with bacon, green onions and cheese. Serve immediately.


Calories: 639kcal | Carbohydrates: 44g | Protein: 23g | Fat: 43g | Saturated Fat: 22g | Cholesterol: 107mg | Sodium: 924mg | Potassium: 1283mg | Fiber: 5g | Sugar: 15g | Vitamin A: 25199IU | Vitamin C: 58mg | Calcium: 606mg | Iron: 3mg