Directions:
- Cook Bacon:
- In a large pot, cook the bacon over medium heat, flipping once, until brown and crispy, about 15 minutes.
- Drain the bacon on paper towels and discard the fat from the pot, but don’t wipe it clean.
- Cook Onion:
- Melt the butter in the same pot over medium heat.
- Add the coarsely chopped onion and cook, stirring occasionally, until softened and golden, about 15 minutes.
- Add Squash and Broth:
- Add the butternut squash, thyme, 1 tablespoon salt, chicken broth, and water to the pot.
- Increase the heat to high and bring the mixture to a boil.
- Reduce the heat, cover, and simmer until the squash is tender, about 12 to 15 minutes. Discard the thyme sprigs.
- Puree the Soup:
- Working in batches, puree the soup in a blender until very smooth.
- Return the soup to the pot and season with salt and pepper. Cover to keep warm.
- Serve:
- Ladle the soup into heatproof glasses or bowls.
- Garnish each serving with a piece of crispy bacon for added flavor and texture.
Make-Ahead Tips:
- Prepare in advance: You can cook the bacon and make the soup up to 3 days ahead. Let both cool completely before storing in separate containers in the refrigerator.
- Reheat: When ready to serve, reheat the bacon by placing it on a baking sheet in a 300°F oven for about 10 minutes. Reheat the soup over low heat at the same time.
This Butternut Squash Soup is naturally rich and creamy without the need for heavy cream, making it a simple yet elegant dish to enjoy throughout the colder months. Enjoy it with or without bacon—either way, it’s sure to be a hit!
