This creamy butternut-Boursin-bacon soup hits all the right notes for me, with the seasoned cheese adding an extra layer of flavor. I like serving it as a starter or side when I want something rich, impressive and delicious.
Butternut-Bacon-Boursin Soup
I put together this butternut-Boursin-bacon soup because I wanted a rich, flavorful dish that’s easy to make but tastes like it took hours. The Boursin cheese brings a seasoned, creamy base that ties everything together. Bacon adds a smoky punch, and the roasted butternut squash gives it that perfect balance.
This soup works well as a starter or side dish, especially when you’re looking to serve something a little more special. It’s become a go-to whenever I need a comforting yet impressive soup.
Why I Love This Recipe
- The Boursin cheese adds a ton of flavor without needing extra seasoning.
- Roasted butternut squash gives it a nice natural sweetness that balances everything out.
- Bacon—because everything’s better with a little smoky crunch!
Ingredients
When I make this soup, I love using these ingredients to create a rich and flavorful dish:
- Butter
- Onion and Celery
- Butternut Squash: I love soup made from butternut squash for its creamy texture and natural sweetness.
- Thyme: This herb adds an earthy flavor that complements the squash perfectly.
- Chicken Broth: It adds depth to the soup without overpowering the other ingredients. Stick with a low-sodium version.
- Boursin Cheese: This seasoned cheese is a game changer. It melts beautifully and infuses the soup with creamy, herby goodness.
- Salt
- Black and White Pepper: I like to use both black and white pepper for a balanced kick. The white pepper adds a subtle heat, while the black pepper gives it a nice depth of flavor. Trust me, don’t skip either one!
- Bacon: I always add crumbled bacon on top for that smoky crunch.
- Chives: I garnish with chopped chives for a fresh touch and a pop of color. Plus, they add a mild onion flavor that ties everything together.
How to Make Butternut-Boursin-Bacon Soup
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: In a large (7 qt.) Dutch oven, melt some butter over medium-low heat. I usually let it melt slowly so it doesn’t brown. Then, toss in the onion and celery, cooking them until they’re slightly softened, about 2-3 minutes.
- Step Two: Next, add the butternut squash and thyme leaves. I like to cook this for about 8 minutes, stirring occasionally. It’s okay if the squash starts to brown a little—just adds to the flavor. Stir in the flour until it’s fully incorporated.
- Step Three: Pour in the chicken broth and bring everything to a boil. Then, reduce the heat, cover it up, and let it simmer on low for another 10 minutes until the squash is nice and soft.
- Step Four: Once that’s done, grab your hand-held blender or a regular blender, and puree the squash mixture until it’s smooth.
- Step Five: If you took the soup out of the pot, add it back in, then mix in the Boursin cheese, salt, and both peppers. I stir it all together until the cheese is fully melted—such a game changer!
- Step Six: Finally, garnish each bowl with crumbled bacon and chopped chives. Enjoy your delicious soup!
Recipe Tips
Make the most of your butternut squash soup with the following tips:
- Pre-peeled butternut squash can be used as a timesaver.
- You can prep the veggies and cook the bacon ahead of time. Just store them in the fridge until you’re ready to make the soup.
- Swap the chicken broth for vegetable broth and leave out the bacon for a vegetarian version. It’ll still be packed with flavor.
- If you prefer a thicker soup, add a bit more flour when cooking the veggies or a splash of heavy cream after blending for extra creaminess.
- Don’t be shy with the garnishes. Crumbled bacon and chives are great, but a swirl of cream or some crispy fried onions can take it to the next level.
- If you want to add some heat, add cayenne pepper or red pepper flakes for a spicy kick.
- If you’re after a smoother, slightly sweet version, my maple butternut squash and apple soup blends squash, sweet potato, and apple with maple syrup for a fall soup that tastes richer than it should.
Storage and Freezing
I recommend the following when it comes to storing your butternut-Boursin-bacon soup:
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Just make sure it cools down before sealing it up.
- To reheat, gently warm it on the stove over low heat. Stir occasionally for even heating.
- If you want to freeze it, let the soup cool completely and then transfer it to a freezer-safe container. It should keep well for about 2-3 months.
- When you’re ready to enjoy it again, thaw it in the fridge overnight before reheating. The texture might change a little, but it’ll still taste great.
More Squash Recipes to Make This Season
It’s that time of year to embrace all the squash recipes. Here are a few of my favorite creations:
- Italian Spaghetti Squash Boats
- Stuffed Acorn Squash
- Brown Sugar Butternut Squash
- Parmesan Roasted Acorn Squash
- Butternut Squash Gratin
- Spiced Brown Butter Acorn Squash
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Butternut-Boursin-Bacon Soup
This creamy Butternut-Boursin-Bacon Soup hits all the right notes, with the seasoned cheese adding an extra layer of flavor. Serve it as a starter or side when you want something rich and impressive.
Servings: 6
Calories: 449kcal
Equipment
- Dutch Oven or large soup pot
Ingredients
- 1/3 cup butter
- 1/2 of a large yellow onion, diced
- 4 stalks celery, chopped
- 1 (3-1/2 lbs.) butternut squash, peeled, seeded and cubed
- 1 tbsp. fresh thyme leaves or 1 tsp. dried thyme
- 1 tbsp. all-purpose flour
- 1 (14.5 oz.) cans low-sodium chicken broth
- 2 (5.2 oz.) rounds Boursin cheese with Garlic and Fine Herbs
- 2 tsps. kosher salt
- 1 tsp. coarse ground black pepper
- 1/2 tsp. white pepper do not substitute
- 6 pieces cooked bacon, crumbled
- 1 tbsp. chopped chives
Instructions
- In a large (7 qt) Dutch oven, melt the butter over medium-low heat. Add the onion and celery, and cook until slightly softened, about 2-3 minutes. Add the butternut squash and thyme leaves, cooking for about 8 more minutes, stirring occasionally. (It’s fine if the squash starts to brown a little.) Stir in the flour until fully incorporated.1/3 cup butter, 1/2 of a large yellow onion, diced, 4 stalks celery, chopped, 1 (3-1/2 lbs.) butternut squash, peeled, seeded and cubed, 1 tbsp. fresh thyme leaves, 1 tbsp. all-purpose flour
- Add the chicken broth and bring to a boil. Reduce the heat, cover, and simmer on low for another 10 minutes, until the squash is soft. Use a hand-held blender or regular blender to puree the squash mixture until smooth.1 (14.5 oz.) cans low-sodium chicken broth
- Add the soup back to the pot (if you removed it to put into a blender), then add the Boursin cheese, salt, and both peppers. (The soup should still be hot enough to melt the cheese, if it's not, use low heat to complete.) Stir until the cheese is fully melted.2 (5.2 oz.) rounds Boursin cheese with Garlic and Fine Herbs, 2 tsps. kosher salt, 1 tsp. coarse ground black pepper, 1/2 tsp. white pepper
- Garnish each bowl with crumbled bacon and chopped chives.6 pieces cooked bacon, crumbled, 1 tbsp. chopped chives
Video
Notes
For optimal outcomes when making this butternut-Boursin-bacon soup, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Butternut-Boursin-Bacon Soup
Amount Per Serving (471 g)
Calories 449
Calories from Fat 299
% Daily Value*
Fat 33.2g51%
Saturated Fat 20.4g128%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 4.2g
Cholesterol 35mg12%
Sodium 612mg27%
Potassium 927mg26%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 7g8%
Protein 12g24%
Vitamin A 1362IU27%
Vitamin C 37mg45%
Calcium 127mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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dena says
OMG made this tonight and it was amazing.
pat simon says
can this soup be made ahead of time and frozen with the cheese already in it?
Cathy says
Yes it can.
Shanna@ pineapple and coconut says
I am all over making this soup! Love buttternut squash, bacon and goat cheese of any kind!! I don’t miss that Oregon cold (although I would TOTALLY make the trip back there to visit you and smash grapes!) and it does get cold enough here in Vegas to enjoy soup. Even though I eat hot soup year round. I am crazy like that.
Kim says
OMG this soup was amazing and packed with flavor. We ate every last drop.
Sue - my cooking pots says
Perfect for the cold weather!! Can you use any other cheese?
Des says
Can I just tell you what a genius you are for putting Boursin in soup!??! It was perfect for a cold days in the northwest.
Gaby says
Boursin is so handy to have in the fridge and I know it made this soup beyond amazing!
Meagan @ A Zesty Bite says
I have been thinking about this SOUP all day long! I saw it first on Instagram and knew I needed to pin it for later use.
snowmoonelk says
I made this delicious soup last night for a late supper. Very welcome it was, too!
I only used one round of Boursin (because I am mean!), and I didn’t have any celery so used celery salt instead of ordinary salt. I also didn’t bother to peel my squash and the skin whizzed up superbly. I always find it such hard work to peel a squash!
Thanks for a lovely recipe.
Maegan @ The BakerMama says
This looks so comforting and delicious! The flavor combinations sound incredible! Can’t wait to try it this fall/winter!
Jamie@Milk N Cookies says
Oh yum — this soup has all my favorite flavors. Butternut squash soup has always been one of my fall favorites, but I’ve never added bacon or boursin cheese to it. I can only imagine how delicious it must be. I’ll definitely be trying this soon!
Angie says
The Butternut squash and bacon was wonderful together!
DessertForTwo says
We are such boursin fans in this house! I usually grill thin chicken breasts, top with caramelized onions, fresh thyme + boursin. But I’ve never put it in a soup! I must make this! 🙂
Ann Bimberg says
What is “Boursin” cheese? is there a substitute if I’m unable to find it?
Cathy says
Boursin cheese is a creamy, soft cheese that is available almost everywhere.
Lisa@TheDecorGirl says
I tried it, OMG this is an awesome soup. The Boursin ads just the right touch of interesting,hard to guess flavor. I even fooled my husband into eating it, thinking it was sweet potato soup, because he is not a squash fan.
Two changes I made was to roast cubed up squash first and we garnished with roasted Brussels sprouts.
Sheila Mama says
This is the best soup ever! I have been making this the past couple years and it’s always a hit! Thank you for the recipe!!!
Steve Howell says
I made this exactly as specified and it was excellent. For those folks who don’t want the challenge of peeling the squash, many Costco stores have pre-peeled and chunked butternut squash this time of year. It’s in the vegetable cold storage area.
Judy says
Just made this soup for Christmas Eve Eve. It was a huge hit. The boursin takes the flavor several steps above my usual butternut soup recipe. Definitely a keeper.
ukuze says
Sounds nice and tasty too.
Patti says
What a genius idea! I also want to substitute the Boursin cheese in place of cream cheese and sour cream in mashed potatoes. I had not thought to do that. Thank you for sharing your delicious recipes!
elaine says
This sounds delicious and I usually only post about a recipe I’ve tried but was thinking if you added a recipe for the boursin cheese cause it’s very expensive
Will be posting my taste comments when I make it
Deborah Cantrell says
This was excellent!