Spicy Garlic, Butternut Squash and Bacon Soup

A delicious take on a Fall classic!

One of our favorite crops in the garden has to be butternut squash. It’s one of those plants that practically takes care of itself. Tough enough to thrive with minimal fuss, and generous enough to reward you with rich, golden squash all season long. There’s something deeply satisfying about harvesting a basket of them, knowing they’ll store well into the colder months and provide endless comfort food possibilities.

Of course, one of the very best ways to enjoy butternut squash is in a hearty soup! The natural sweetness of the squash balances beautifully with savory flavors, making it the perfect fall comfort dish. But here’s where things really come alive: a sprinkle of Garlic Goddess Spicy Idahoan Seasoning. The bold garlic, heat, and hint of Idaho-grown goodness elevate the soup from simple to unforgettable.

This recipe is one we return to again and again. Easy enough for a weeknight dinner, yet cozy and impressive enough to serve at a fall gathering. If you’ve got a squash from the garden (or farmers market) waiting on your counter, you’re in for something truly delicious.

Ingredients:

• 5-6 slices of bacon
• 2 ½ cups chicken stock
• ¼ cup parmesan or feta cheese
• 2 tablespoons chives
• 1 butternut squash, peeled, seeded and cut in 1-inch cubes
• 1 onion
• 1 red bell pepper
• 2 tablespoons olive oil
• Spicy Idahoan Seasoning (garlic, onion, sea salt, jalapeno, habanero)
  

Instructions:

• Preheat oven to 400 F
• Chop bell pepper, onion and bacon (make sure bacon is not overly chopped, chop in 1 in slices)
• Oil baking sheet, place prepared squash, bell peppers, onion, and bacon on sheet. Add additional olive oil and a generous amount of Spicy Idahoan Seasoning. Bake on center rack for 25-30 minutes, until squash is tender
• Once squash is ready, add roasted squash, veggies and bacon to a large pot. Add in stock. Season with additional Idahoan Seasoning. Cook until fragrant.
• (Optional) remove mix from pot and blend in a blender for a classic butternut squash soup texture.
• Place back on medium to high heat until slightly thickened. 5-10 minutes
• Serve topped with cheese and chives and additional seasoning!