Butternut Squash Soup

Prep Time:
25 mins
Total Time:
1 hrs
2 quarts

Made without any cream, this rich butternut squash soup is thickened by pureeing the autumn vegetable with onions and chicken broth.


  • 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

  • 1 ¾ cups chicken broth

  • 1 ¾ cups water


  1. Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.

  2. Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.

  3. Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a preheated 300 degrees oven, about 10 minutes, while reheating soup over low heat.

    David Malosh
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