Categories: Soup
Ingredients
- 8 oz. thick-cut bacon, diced
- Vegetable oil, as needed
- 1 onion, diced
- 2 medium butternut squash, peeled, seeded and cut into large cubes
- 1 1/2 tsp kosher salt, plus more to taste
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup maple syrup
Directions
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Put the bacon in a large heavy pot over medium-high heat and cook, stirring occasionally, until browned and crispy, about 5 minutes. Scoop out with a slotted spoon and set aside for topping, leaving all the drippings in the pot. If you have less than a scant 1/4 cup drippings, add a bit of vegetable oil to the pan.
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Reduce the heat to medium. Add the onion and cook, stirring occasionally, until soft and lightly caramelized, 7 to 8 minutes. Add the squash and 1 tsp salt and toss to coat well in the onion mixture. Add the chicken broth and 1 cup water and bring to a boil over high heat. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender, about 20 minutes.
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Puree the soup with an immersion blender.
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Finally, add the heavy cream, maple syrup and 1/2 tsp salt to the soup, then stir it around and let it simmer for 5 more minutes. Give it a taste and add more salt to your liking. Top with the bacon.