Bacon Butternut Squash Soup
Yields:
6 serving(s)
Total Time:
1 hr 30 mins
Jump to recipeBasically this soup is the best of fall in a bowl.
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Ingredients
- 2 medium butternut squash, halved, seeds scraped and discarded
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. butter, cut into 4 slices
- kosher salt
- Freshly ground black pepper
- 10 slices bacon, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 Tbsp. fresh thyme leaves, plus more for garnish
- 6 cups low-sodium chicken broth
Directions
- Step 1Preheat oven to 400º. On a baking sheet, drizzle squash with olive oil and rub all over until coated. Place a slice of butter in each and season generously with salt and pepper.
- Step 2Bake until squash is tender, 1 hour.
- Step 3About 10 minutes before squash is finished baking, start soup: In a large pot over medium heat, cook bacon until crispy, stirring occasionally, 8 minutes. Drain half the fat and reserve some bacon for garnish.
- Step 4Add onion and cook until softened, then stir in garlic and thyme until fragrant.
- Step 5Once cool enough to handle, scoop squash from skin and transfer to soup pot. Pour over chicken broth and season with more pepper. Simmer 15 minutes.
- Step 6Place an immersion blender into soup pot and blend until squash is smooth and no chunks remain. (Alternatively, you can transfer soup in batches to a blender.)
- Step 7Ladle soup into bowls and top with reserved bacon and more thyme.
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