thepioneerwoman4.4
Butternut Squash Soup with Bacon
This butternut squash soup recipe is silky smooth, savory, and extremely easy to make. Make it for a simple fall dinner or as a tasty Thanksgiving side.
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●blender
📝 Preparation Steps
1
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.
Vegetable oil, as needed
2
Reduce 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.
onion, diced1
3
Transfer 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.
4
Add 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.
Nutrition Facts
calories
409 Calories
fat Content
28 g
fiber Content
4 g
sugar Content
13 g
sodium Content
817 mg
protein Content
11 g
trans Fat Content
0 g
cholesterol Content
47 mg
carbohydrate Content
29 g
saturated Fat Content
10 g
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