Butternut Squash Soup with Marsala, Bacon, and Thyme
This very special recipe, while easy to make, will make your soul sing.
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
- ⅓ 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.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!