Made without any cream, this rich butternut squash soup is thickened by pureeing the autumn vegetable with onions and chicken broth.
Ingredients
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6 slices bacon, cut in half crosswise
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1 tablespoon unsalted butter
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1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
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2 ½ pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
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3 sprigs thyme
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Coarse salt and freshly ground pepper
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1 ¾ cups chicken broth
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1 ¾ cups water
Directions
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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.
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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.
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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