Recipe: Bacon Butternut Squash Soup

Bacon Butternut Squash Soup | Freckled Italian

As the weather is cooling down, I find myself craving soup more often. I picked up a butternut squash and some gorgeous carrots at the grocery store the other day so I could roast them and throw them in a pot with some onions and coconut milk--seriously, it's so easy and totally delicious. 

I've been out of town for a few days and didn't have any stock on hand (chicken or veggie would have been perfect for this), so I added some bacon to the pot first and voila! Bacon Butternut Squash Soup was born.


  • 1 large butternut squash
  • About a tablespoon of olive oil
  • 5-6 large carrots
  • 4-5 strips of uncooked bacon, diced
  • 1 onion, quartered
  • 2-3 cloves of garlic, smashed
  • 3-4 cups of water (or chicken/veggie broth)
  • 1/2 cup canned coconut milk (full-fat)
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon dried sage
  • 1/2 teaspoon smoked paprika 
  • Salt and pepper, to taste


  1. Preheat oven to 375 degrees. Carefully peel and cut the butternut squash in half and remove the seeds. Place the halves cut-side up on a baking sheet and drizzle with olive oil, then season with salt and pepper.
  2. On the same baking sheet, add the carrots. Drizzle with olive oil and season with salt and pepper. Bake for 40-60 minutes, or until the vegetables are fork-tender. (You might need to remove the carrots before the squash.)
  3. In a large pot, cook bacon over medium-high heat. Once the bacon is crispy, remove from pot and place on a paper towel.
  4. Reduce heat to low and add the onions. Give it a stir, add the garlic, and let them both cook down for about 10 minutes. Add water and simmer on low. Season with cayenne powder, sage, paprika, and some salt and pepper.
  5. Add the carrots and squash to the pot and bring to a low boil. Allow to cook for another 15 or 20 minutes and then carefully blend. (I like to use an immersion blender but you could put it in a regular blender, just don't fill it too much or it'll explode). 
  6. Once the soup is smooth, add the coconut milk and stir. Serve hot with crispy bacon on top.
Bacon Butternut Squash Soup | Freckled Italian

I finished it off with a drizzle of truffle oil because sometimes I'm fancy like that. 

Some Things I Believe Right Now (#6)

Some Things I Believe Right Now

Right now, I believe... 

that it's totally normal to feel nostalgic for Stars Hollow even if you've never been because it's made up.

that sometimes it's good to forget your phone at home.

in a slow morning every now and again.

that throwing your hair up in a top knot is way better than washing it.

that you don't have to be moving forward all the time. A few steps to the side and backward never hurt anyone.

that there's no better smell than that of a warm, sleepy, corn chip-pawed pup.

that homesickness is exceptionally complicated when you've moved three times in three years (to three different three different parts of the country).

What's true for you right now?

A(nother) Weekend in Wine Country

Spring Table Setting | Freckled Italian

Yesterday I headed to the airport to pick up my #LaCremaDoesSeattle friends and we ran around planning some last-minute details for our next event, which is this weekend in Sonoma. I love working with Kristan and Annie, and I'm so excited that we were able to bring John (he shot and edited this video) and Ozzie (our awesome photographer) with us this time!

La Crema Does Seattle | Freckled Italian

I'll be all over for the next few days--we're setting up this morning in Sonoma, then spending the night in San Francisco so we can shoot some additional projects while we're all together. Then it's back to wine country for a couple of days. We're busy and there's a lot to do, but sometimes I still can't believe I get to do this for a living. 

There's no way I'd be able to do any of it without you out there. Thank you so much for reading. Feel free to follow along on Instagram, Twitter, and Snapchat (username: flynnmd), or by searching the hashtag #LaCremaSaralees.

Wishing each of you a happy weekend!

Photos from #LaCremaDoesSeattle by Oguz Uygur.