Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 25 min
Total time: 60 min
Ingredients: 6 slices bacon, cut in half crosswise; 1 tablespoon unsalted butter; 1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups); 2.5 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups); 3 sprigs thyme; Coarse salt and freshly ground pepper; 1.75 cups chicken broth; 1.75 cups water

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By

Martha Stewart Test Kitchen

Updated on March 7, 2022

Prep Time:

25 mins

Total Time:

1 hr

Servings:

12

Yield:

2 quarts

Made without any cream, this rich butternut squash soup is thickened by pureeing the autumn vegetable with onions and chicken broth.

Ingredients

6 slices bacon, cut in half crosswise
1 tablespoon unsalted butter
1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
2 ½ pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
3 sprigs thyme
Coarse salt and freshly ground pepper
1 ¾ cups chicken broth
1 ¾ cups water

Directions

Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.
Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.
Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a preheated 300 degrees oven, about 10 minutes, while reheating soup over low heat.

David Malosh

Originally appeared: Martha Stewart Living, October 2013