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Butternut Squash Soup with Marsala, Bacon, and Thyme

Butternut Squash Soup with Marsala, Bacon, and Thyme. This very special recipe, while easy to make, will make your soul sing.

Butternut Squash Soup with Marsala, Bacon, and Thyme

We have a special affection for this beautiful fall Butternut Squash Soup with Marsala, Bacon, and Thyme. 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.

Butternut Squash Soup Marsala Bacon Thyme

Butternut Squash Soup with Marsala, Bacon, and Thyme

This very special recipe, while easy to make, will make your soul sing.
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: comfort food, holiday recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Authur: Erica

Ingredients

  • 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
  • c heavy cream
  • 1-2 T Marsala wine to taste
  • 1 t kosher salt
  • ¼ t freshly cracked pepper

Instructions

  • 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.

Notes

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.

~✿♥✿~

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