Butternut Squash & Carrot Soup w/ Mushroom Bacon

It’s officially fall! This Butternut Squash & Carrot Soup w/ Mushroom Bacon is the perfect recipe for a date night in on a chilly evening. It’s comforting, creamy, and a tiny bit spicy! And better yet… this recipe is very simple! Roast the butternut squash and carrots, sauté onions and garlic, blend all ingredients until smooth, serve! The mushroom bacon is an added bonus but only takes about 25 minutes. So, when the squash comes out of the oven.. put the bacon in. You’ll have this beautiful dish on the dinner table in no time! Let’s cook!

This Butternut Squash & Carrot Soup w/ Mushroom Bacon is such a classic fall recipe! If you’re not a squash fan, don’t worry. I wasn’t either until I created this one. This recipe has tons of flavor. Try it out and let me know how it goes down below!


Servings: 4-6

Butternut Squash and Carrot Soup:

  • 1.5lb Butternut Squash, I bought mine pre-cubed
  • 2 cups Carrots, chopped same size as squash
  • 2 tbsp Olive Oil
  • 1 Medium Sweet Onion, diced
  • 4-6 Garlic Cloves
  • 2 tsps Dried Thyme
  • 2 tsps Dried Sage
  • 1 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper, or more if you want extra heat
  • Dash of Cinnamon
  • Dash of Nutmeg
  • 2 1/2 tsps Salt, more less to taste
  • 3 cups No Chicken Broth or Vegetable Broth
  • 1/2 cup Canned Pumpkin Puree
  • 1 Can of Coconut Milk, reserve 1/3 cup for drizzle
  • 2 tbsps Nutritional Yeast
  • 2 tbsps Organic Sugar
  • Juice of 1 1/2 Limes, rest for serving
  • Fresh Parsley, for serving
  • Baguette, for serving

Mushroom Bacon:

  • 2 cups Shiitake Mushrooms, thinly sliced
  • 2 tbsps Reduced Sodium Soy Sauce
  • 1/2 tsp Liquid Smoke
  • 2 tsp Maple Syrup or Agave
  • 1 tsp Olive Oil
  • 1/8 tsp Paprika
  • 1/4 tsp Garlic Powder
  • Pinch of Black Pepper


Make the Soup & Bacon:

  • Preheat oven to 400F
  • Chop Butternut Squash and Carrot in to cubes roughly the same size.
  • Drizzle with 1 tbsp of the olive oil and a pinch of salt. Toss.
  • Bake for 45-50 minutes.
  • While the vegetables are baking, prepare the mushroom bacon.
  • In a medium-sized bowl whisk together the soy sauce, liquid smoke, maple syrup, olive oil, garlic, paprika, and black pepper.
  • Slice the shiitake mushrooms. Add mushrooms to the bowl with the marinade and toss to coat evenly.
  • Lay each mushroom on a parchment lined baking tray so that they are not touching. Set aside.
  • Roughly chop the onion and garlic.
  • Heat a large pot on medium-high heat. Add the onions. Sauté until soft and slightly browning. Then, add in the garlic, thyme, and sage. Cook for 1-2 more minutes. Turn off heat.
  • When the squash comes out of the oven, put the mushroom bacon in and bake for 25-30 minutes or until crispy.
  • While the mushrooms bake, complete the soup.
  • Carefully add all the roasted vegetables to a blender. Add in the sautéed onions and garlic, black pepper, cayenne, cinnamon, nutmeg and half the recommended salt. Followed by only 2 cups of the no chicken broth or vegetable broth and canned pumpkin.
  • Place a towel over the blender to prevent splashes and carefully blend until smooth. It will be thick at first.
  • Transfer the soup back in to the pot. Return the heat to low. Add in the remaining 1 cup of no chicken broth, the canned coconut milk (don’t forget to reserve 1/3 cup for the top), nutritional yeast, and sugar. Stir. Taste and add the remaining salt, if needed (I added a total of 2 1/2 tsps).


  • Once the soup is hot and the bacon is done, turn off the heat.
  • Add the lime juice.
  • Roughly chop some parsley.
  • Divide your soup in to serving bowls and top with a coconut milk swirl, mushroom bacon, fresh parsley, sliced baguette, and a lime wedge on the side. Serve and enjoy!

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