Butternut Squash Soup

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 ⅓ c heavy cream 2-3 T Marsala wine Pinch of cayenne pepper Salt to taste Freshly ground pepper

1. 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. 2. Transfer the onion mixture to a food processor or blender. In two or more batches, add the squash and purée until smooth. 3. Return the purée to the sauce pan. Place over medium-low heat and mix in the broth. Simmer, uncovered, stirring occasionally, for 20 minutes. 4. Stir in the cream and wine. Add seasonings to taste. If soup is too thick, thin with additional broth. 5. Serve warm.