Butternut Squash Soup Recipe
This easy butternut squash soup is a fall and winter favorite—creamy, silky, and bursting with the natural sweetness of roasted squash. It’s perfect for a cozy dinner or a festive appetizer at a party. With the addition of sweet onions and a touch of thyme, this soup is simple but packed with flavor.
Ingredients:
- 6 slices bacon, cut in half crosswise
- 1 tablespoon unsalted butter
- 1 sweet onion (such as Vidalia or Walla Walla), coarsely chopped (about 3 cups)
- 2 ½ pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
- 3 sprigs thyme
- Coarse salt and freshly ground pepper, to taste
- 1 ¾ cups chicken broth
- 1 ¾ cups water
