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+ servings
soup in white bowls topped with goast cheese crumbles and bacon

Creamy Maple Squash Soup with Goat Cheese and Bacon

Course Soup
Cuisine American
Keyword Bacon, Cheese, Soup, Squash, Thanksgiving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Ashley Lecker


  • 5 strips center-cut bacon, chopped
  • 1 small white onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 5 ½ cups cubed butternut squash
  • 3 oz goat cheese, plus extra for topping
  • 4 cups chicken broth
  • 1 ¼ cups heavy cream
  • cup maple syrup
  • salt and pepper, to taste


  • To cube squash, cut the squash in half length-wise and slice into rounds. Peel and cube.  Place squash in a microwave safe bowl with a lid. Add ⅔ cup water and steam for 4-5 minutes or until tender. Drain remaining water and set aside. 
  • In a pot, cook the bacon till crisp. Remove and place bacon on a paper towel lines plate and set aside. 
  • Add onions, celery, and garlic. Cook until onions become tender. Add squash, goat cheese, broth, cream, and maple syrup. Cover and lightly simmer for about 5 minutes. 
  • Reduce heat to low and blend using an immersion blender. If you do not have an immersion blender an regular blender can be used, but be sure to check the recommendations of you blender with hot liquids. 
  • Once smooth, season with salt and pepper. Allow flavors to blend for an additional 2-3 minutes. 
  • Serve and top with crumbled goat cheese and bacon.