It’s a simple dish to make, and if you pair it with a good roll and salad and you’ve got a filling meal for a cool evening. Are you thinking, that’s great for me. But how will I get the husband/kids/males in my house to eat it? One word.
The recipe calls for cooking a slice of bacon and laying it across the cup or bowl before serving. Brilliant.
Bacon has magical powers. I cooked a few slices and they almost all disappeared before I served dinner. Throw bacon on anything, and guys will love it.
Bacon makes everything better.
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 1⁄2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
3 sprigs thyme
Coarse salt and freshlyground pepper
1 3⁄4 cups chicken broth
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.
Working in batches, purée 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.I opted to lay the bacon right on top of the soup with a few seeds I toasted and salted from the squash.
Bacon and soup can be madeup to 3 days ahead, cooled completely, and stored in refrigeratorin separate containers. Recrisp bacon on a baking sheet in a pre- heated 300 ̊ oven, about 10 minutes, while reheating soup over low heat.
-I used my immersion blender and pureed the soup right in the pot. One pot cooking, hooray!