Butternut Squash Soup with Marsala, Bacon, and Thyme. This special, easy-to-make recipe will warm your soul.
Butternut Squash Soup with Marsala, Bacon, and Thyme
A comforting fall soup that works as an elegant starter for holiday meals or a cozy weeknight dinner paired with grilled cheese.
5 from 3 votes
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Course: Soup
Cuisine: Comfort food, holiday recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: 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
- ⅓ c heavy cream
- 1-2 T Marsala wine to taste
- 1 t kosher salt
- ¼ t freshly cracked pepper
Instructions
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1. In a large pot over medium heat, cook the chopped bacon until the fat renders and the bacon is crisp. Remove most of the bacon pieces and set aside, leaving the rendered fat in the pot.
2. Add the chopped onion and fresh thyme to the pot and cook until the onion is soft and translucent, about 8–10 minutes.
3. Add the steamed, softened butternut squash and the chicken stock to the pot. Use an immersion blender to puree the mixture until smooth. (If you don’t have an immersion blender, transfer the mixture to a food processor or blender in batches, puree, then return it to the pot.)
4. Simmer the pureed soup uncovered, stirring occasionally, for about 20 minutes to let the flavors meld. If the soup becomes too thick, thin it with additional stock to reach your desired consistency.
5. Stir in the heavy cream and Marsala wine, then season with kosher salt and freshly cracked pepper to taste. Add back some or all of the reserved bacon pieces as garnish and serve the soup warm.
Notes
If you don’t have an immersion blender, a food processor or a blender works fine—process in batches if needed. Taste and adjust the Marsala and salt to your preference; the wine adds depth while the bacon brings savory richness.
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