This winter gourd's subtle sweetness pairs well with warm maple syrup and salty bacon. It's so simple, and can be frozen for future dinners!
butternut squash soup
Butternut Squash Soup
Ingredient
- 8 oz. thick-cut bacon, diced
- Vegetable oil, as needed
- 1 onion, diced
- 2 medium butternut squash, peeled, seeded and cut into large cubes
- 1 1/2 tsp. kosher salt, divided, plus more to taste
- 4 c. low-sodium chicken broth
- 1/2 c. heavy cream
- 1/4 c. maple syrup
Instructions
- In a large, heavy pot over medium-high heat, cook the bacon, stirring occasionally, until browned and crisp, about 5 minutes. Remove with a slotted spoon and set aside for topping, leaving all the drippings in the pot. If you have less than a scant 1/4 cup drippings, add a bit of vegetable oil to the pan.
- 2Reduce the heat to medium. Add the onion and cook, stirring occasionally, until soft and lightly caramelized, 7 to 8 minutes. Add the squash and 1 teaspoon of salt and toss well to coat in the onion mixture. Add the chicken broth and 1 cup of water and bring to a boil over high heat. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender, about 20 minutes.
- 3Transfer the mixture to a blender in batches and puree until smooth. (Don’t fill the blender more than halfway since the soup is hot!) Pour the pureed soup back into the pot when it’s done.
- 4Add the heavy cream, maple syrup, and the remaining 1/2 teaspoon of salt to the soup; stir and let simmer for 5 minutes more. Taste for salt. Serve with reserved bacon sprinkled over top.