Martha Stewart Butternut Squash Soup

Martha Stewart butternut squash soup is a silky, easy soup made with sweet onion, butternut squash and crispy bacon, ready in 60 minutes. It's a cozy fall soup for party appetizers, holiday dinners or weeknight suppers, and it's simple, dairy-free and easy to make up to 3 days ahead.

Cook the onion for a full 15 minutes until it turns soft and golden, because that slow sweetness carries the whole soup. Rush it and the soup tastes flat, since there is no cream to hide behind.

Martha skips the heavy cream completely, so the richness comes only from squash and onions softened in butter, then simmered in broth. She also cooks the onion in the leftover bacon pot without wiping it clean, which leaves a light smoky backbone.

Martha Stewart Butternut Squash Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

110

kcal

Roasted-sweet squash and golden onions simmer in chicken broth, then blend into a velvety puree. Crisp bacon on top adds a salty crunch against the smooth soup.

Ingredients

• 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 freshly ground pepper
  

• 1 3/4 cups chicken broth
  

• 1 3/4 cups water
  

Directions

• Crisp the bacon: Cook 6 bacon slices, cut in half crosswise, in a large pot over medium heat, flipping once, for about 15 minutes. Drain them on paper towels, then discard the fat but do not wipe the pot clean.
• Soften the onion: Melt 1 tablespoon unsalted butter in the same pot over medium heat, then add the chopped sweet onion. Stir occasionally for about 15 minutes, until it turns soft and golden.
• Simmer the squash: Add 2 1/2 pounds butternut squash, 3 thyme sprigs, 1 tablespoon coarse salt, 1 3/4 cups chicken broth and 1 3/4 cups water. Bring it to a boil on high heat, then reduce the heat, cover and simmer for 12 to 15 minutes until the squash is tender.
• Remove the thyme: Fish out the thyme sprigs and discard them once the squash is soft. That way the leaves don't end up floating in the finished soup.
• Puree the soup: Working in batches, blend the soup in a blender until very smooth. Then return it to the pot and season with salt and pepper.
• Serve in glasses: Keep the soup warm with the lid on, or reheat it gently if it has cooled. Divide it among heatproof glasses and top each with a piece of crispy bacon.

Tools for this recipe

• Braun MultiQuick 7 immersion blender, Vitamix E310 blender, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make butternut squash soup ahead of time?

Yes, the soup and the bacon can both be made up to 3 days ahead. Cool them completely, then store them in the refrigerator in separate containers so the bacon doesn't turn soggy.

How do I reheat the soup and keep the bacon crisp?

Warm the soup over low heat on the stovetop. Meanwhile, recrisp the bacon on a baking sheet in a 300°F oven for about 10 minutes.

Can I make this soup without bacon?

Yes, just leave the bacon out for a pork-free soup. You can also crumble it over bowls instead of standing it up in glasses.

Do I need a blender, or will a food processor work?

Either works, since both turn the cooked squash into a smooth puree. Blend in batches and never fill the blender more than halfway with hot soup, so the lid doesn't pop.

How can I chop the onion without crying?

Chill the onion in the refrigerator for about 30 minutes before cutting it. The cold slows down the enzymes that cause the irritation, so your eyes sting far less.