Butternut Squash Soup

Butternut Squash Soup
from Ellen's kitchen, thanks to Martha Stewart's Living


  • 6 slices bacon, cut in half crosswise (optional)
  • 1 tbs unsalted butter
  • 1 sweet onion, coarsely chopped (about 3 cups)
  • 2 1/2 lbs butternut squash, peeled, halved, seeded, and cut into 1 inch pieces (about 6 cups)*
  • 3 sprigs thyme
  • salt and pepper
  • 1 3/4 cups chicken broth
  • 1 3/4 cups water
  • bacon until crisp.  Drain on paper towels.
  • butter in pot over medium heat.  cook onion, stirring occasionally, until softened and golden, about 15 minutes  Add squash, thyme, 1 tbs salt, broth, and water; increase heat to high and bring to boil.  Reduce heat, cover, and simmer until squash is tender, 12-15 minutes.  Discard thyme.
  • soup with immersion blender until very smooth.  Season with salt and pepper.
  • with slice of bacon on side, or crumbed on top of soup, if desired.
  • 2 quarts.
* to prepare squash, rinse, cut off top, and carefully cut lengthwise.  Scoop out seeds and discard.  Using carrot peeler, carefully peel squash, going over most areas twice, so no hard peel remains.  Cut into 1 inch pieces.  


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