We have a special affection for this beautiful fall soup. My daughter says it’s the bacon. I say it’s the squash. This soup makes a beautiful first course for Thanksgiving (especially since it can be made a day in advance). I also love making it on a random weeknight with grilled cheese sandwiches.
- 1 (2 lb) butternut squash - peeled, seeded, chopped, and steamed until soft
- 6 slices bacon, chopped
- 1 large onion, chopped
- 1-1/2 T fresh thyme leaves
- 4 c Chicken Stock
- 1/3 c heavy cream
- 1-2 T Marsala wine (to taste)
- 1 t kosher salt
- 1/4 t freshly cracked pepper
- In a large pot over medium heat, cook the bacon until the fat is rendered. Add the onions and thyme and cook until tender (8-10 minutes). Add the stock and cooked squash. Using an immersion blender, puree the soup in the pot until smooth (*see Note). Simmer, uncovered, stirring occasionally, 20 minutes. Stir in the cream and wine. Add the salt and pepper (I like it salty). If soup is too thick, thin with additional stock. Serve warm.
- If you don't have an immersion blender, a food processor or blender can be used. Transfer the onion/bacon mixture and squash to the processor, blend, then return to the pot. If using a blender, do this in batches. Then add the stock and continue as written above.