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Butternut Squash Soup

This elegant soup is a perfect first course for Thanksgiving and very easy to make! It can even be made a day ahead. "


Servings: 10 Ingredients:
2 packages frozen butternut squash, thawed
6 slices bacon, chopped
1-½ to 2 yellow onions, chopped
1-½ T chopped fresh thyme
5 c chicken broth
1/3 c heavy cream
2-3 T Marsala wine
Pinch of cayenne pepper
Salt to taste
Freshly ground pepper


Sauté bacon in a large saucepan until fat is rendered (about 3 minutes). Add the onions and thyme, and sauté until tender (about 8 minutes). Remove from heat.
Transfer the onion mixture to a food processor or blender. In two or more batches, add the squash and purée until smooth.
Return the purée to the sauce pan. Place over medium-low heat and mix in the broth. Simmer, uncovered, stirring occasionally, for 20 minutes.
Stir in the cream and wine. Add seasonings to taste. If soup is too thick, thin with additional broth.
Serve warm.

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Nutritional Information
Per Serving

no nutrition information available

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