Kevin’s Caramelized Butternut Squash Soup

I LOVE THIS BUTTERNUT SQUASH SOUP. It’s a blissful brew of caramelized squash, smokey bacon, savory thyme, and smooth sherry, all blended to perfumed perfection.  It’s delicious for breakfast. And lunch. And dinner. I often serve it as the first course for Thanksgiving and Christmas dinners. Everybody loves it! Here’s the recipe:

Note: I originally wrote about this soup back in 2011. But because I’m taking pictures for my cookbook, I thought you wouldn’t mind a re-write.

First, grab a 4-lb butternut squash.

Would you believe I grew this handsome hunk of a squash myself? ‘Tis true.

I’m sure you are impressed, and think me a genius.

Cut off the stem end…

And also the knobby end, which contains the seeds. Then chop up the two ends, and toss them in the compost bin.

Stand the remaining, cylindrical section upright on your work surface, and, using a sharp knife, slice off the tough skin.

Then slice the cylinder in half, and cut each half in half, to form quarters.  If your quarters are more than one inch wide, you can cut them into eighths.

Hey! We’re doing fractions!

True Confession: As a young student, I sucked at fractions.  But just look at me now, halving…quartering…and “eigth-ing.” My fourth grade teacher, Miss Horswill (we didn’t use “Ms.” back then), would be shocked indeed.

Ugh. Miss Horswill. Not a nurturing type. As the Dowager Countess might say,  “A nastier woman never drew breath.”

Now back to our soup-making.

Cut the squash into one inch pieces…

Put them on a baking sheet, and give them a glistening drizzle of olive oil.

Bake the squash for exactly 45 minutes.

While the squash is cooking, grab 8 slices of bacon…

And roughly chop them up.

Put the bacon pieces in a heavy, 6-quart pot, and let them cook slowly over a low flame until the fat is rendered — about 8 minutes. The bacon should barely color.

Now peel two large yellow or white onions…

And chop them up.

Add the onions to the bacon.

Stir in  some salt, some pepper, and a generous 1/2 teaspoon of dried thyme leaves.

Then cover the pot, and let the onions sweat until they are perfectly tender but not colored — about 20 minutes.

Are you still with me? Good. I thought, perhaps, that the aforementioned Miss Horswill had scared you away. Scoop the bacon mixture into the work-bowl of a food processor…

Add one cup salt-free chicken stock…

And process to a smooth puree.

No pictures for these next two steps: Quickly wash out and dry the big pot you’ve been using. Then return the pureed bacon and onions to the pot.

Tip the cooked squash and one cup chicken stock into the bowl of the food processor (you needn’t clean it out first)…

And process until smooth.

Now scoop the squash into the pot…

Add 3 cups chicken stock…

And enough medium-dry sherry to make you forget all about Miss Horswill.

Add some heavy cream, too.

Bring this beautiful brew to a boil, and then lower the heat, and let simmer, uncovered, for 10 minutes.

If you are not going to serve the soup right away, let it cool to room temperature. Then refrigerate for up to 4 days. When you are ready to serve, just return the soup to a boil, and add a little more cream.

Would you like to taste the soup? I only ask, because I’ve set the table in the parlor. I’ve also lit a fire there.

Obviously, your comfort is very important to me.

I’ve garnished our servings with a tiny sprig of fresh thyme.

Sancerre — a  white wine from the Loire Valley — goes very well with Caramelized Butternut Squash Soup.  Cheers!

Folks, this soup is unbelievably fragrant and delicious. Promise me you’ll prepare it for yourself and your guests some day. It’s the perfect thing to tuck into on a cold autumn eve.

Need a printer-friendly copy-and-paste version of the above? Here goes:

Kevin’s Caramelized Butternut Squash Soup
Ingredients for about 3 quarts
One large (4-lb) butternut squash (or two smaller ones)
A drizzle of olive oil
8 slices bacon , cut into 1-inch pieces
2 large yellow or white onions, chopped
1/2 teaspoon kosher salt, and grinds of black pepper
A generous 1/2 teaspoon dried thyme leaves (triple the amount for fresh, chopped leaves)
5 cups chicken stock
1/2 cup medium-dry sherry
1/3 cup heavy cream
Optional: Sprigs of fresh thyme for garnish

Special Equipment: a heavy-bottomed 6-quart pot or Dutch oven; a food processor with metal blade attached

Preheat oven to 375°F, with oven rack at the lower-third position

Peel the squash, and then cut the flesh into 1-inch cubes. Put the cubes on a baking sheet, coat them with olive oil, and roast until tender and slightly colored — 40-45 minutes.

While the squash is cooking, put the chopped bacon in a heavy-based pot set over a low flame. Cook slowly until the fat is rendered — about 8 minutes. Do not drain off the fat.

Stir the onions into the bacon, and add the seasonings (salt, pepper and thyme). Cover the pot, and let cook gently over a low flame just until the onion is soft but not colored — about 20 minutes.

Put the bacon mixture and one cup of chicken stock in the food processor. Process until perfectly smooth — about 30 seconds.

Quickly wash out and dry the pot, and then return to it the (now-pureed) bacon mixture.

Tip the cooked squash and one cup of chicken stock into the food processor (you needn’t clean the work-bowl first), and process until smooth.

Pour the pureed squash into the pot, along with the remaining 3 cups of chicken stock. Then stir in the sherry and the cream. Bring to a boil, and then reduce the heat, and let the soup simmer uncovered for 10 minutes.

Ahead of time note: If you are not going to serve the soup right away, let it cool to room temperature. Then refrigerate, covered, for up to 4 days. When you are ready to serve, bring the soup to a boil, and then stir in a little cream.

Ladle the soup into bowls, and garnish, if you wish, each serving with a sprig of fresh thyme.

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Related Posts:
Cranberry-Almond Tart
A Better Pumpkin Pie
Hominy au Gratin


  1. I had a bumper crop of butternut squash. Looks like a grand way to put them to good use!! I need to get some sherry though. Any recommendations?

  2. Kevin, this sounds fabulous! I had a banner year for butternut squash so this recipe is very welcome. We’re vegetarian and will substitute veggie bacon, of course. Thanks for the well-timed recipe! I always love reading your recipes because they’re an experience, you know…like we’re in the kitchen chatting and sipping and dicing with you and Lily.

  3. I first had this soup some time ago, searched your site to find it again, and I’ve gone crazy making double recipes since squash came into season. It is my all time favorite breakfast on the go, but also great for entertaining. I may have developed an addiction… but still can’t thank you enough!

  4. Denise in NJ says:

    My family and I aren’t fond of the taste of sherry. Is there anything I could use as a substitute?

  5. Looking forward to your cookbook! Hope Miss Lily will be in it somewhere.
    This sounds like a great recipe. I’m not used to cooking with wine. Well, really I don’t know anything about it. Once you open the bottle of sherry or cooking wine, how long does it last? (And I don’t mean if you’re drinking it also!) Also, how should it be stored?

  6. Cary Bradley says:

    Simply sublime…

  7. Hi Marjean – For the sherry, I used Hartley & Gibson’s Amontillado.

    Hi Anita – Medium-dry sherry, such as Amontillado, will last for a couple of months after opening. No need to refrigerate, but do make sure the bottle is properly stoppered (corked).

    Hi Denise in NJ – Sherry is rather unique, so I can’t, off-hand, think of a good substitute. The soup won’t taste like sherry — it will simply have a subtle, sherry-essense!

  8. I just lost my mind with thoughts of eating a SOUP with all my favorite ingredients! You had me at Butternut Squash! I make “Butternut Squash Chocolate Pecan Pies”_(my creation) all the time….& have tried some soup recipes_ BUT, this one has BACON….OMG! Thanks for sharing!

  9. i’ve had your soup and it is just fabulous. The addition of the bacon has just gripped me so I’m using my own squash and shall make this wonderful brew.

  10. Susan L. Espersen says:

    Oh Kevin! WE grew buckets of Butternut Squash (even in the clay) and planned just squash as a side dish for out Wedding Reception/Thanksgiving Dinner, but this looks WONDERFUL! But what can I use to serve 32 people that won’t look tacky. I don’t have enough soup bowls! :-/
    Susan 🙂

  11. The recipe sounds very good. As I was copying the directions trying to make a mental note of what I need to make the dish, I believe your condensed version, should read:
    Stir in the “onions” and the seasonings (salt, pepper and thyme)………(in with the bacon??)

  12. Hi Kevin,

    I have one question. Do you pour off the grease after you render the bacon or does it become part of the soup? I love your website and am so happy that I came across it this year. I have sent the link to many of my friends who are now fans of you as well. Thanks for all the great recipes and gardening hints. I would love to visit your lovely home and gardens some day. Do you ever give tours to people?

  13. Marsha – Thanks for noticing. I’ve clarified the copy-and-paste version.

    Pat McGee – The bacon fat becomes a (delicious!) part of the soup. As for the tours — I have 2 garden tours here each summer, to benefit the Garden Conservancy. I’ll post the dates when I have them!

  14. The quick easy way to evenly coat the veggies for carmelizing or roasting is to use a spray bottle or spray can of olive oil. But I can’t find a red polka-dotted spatula. Would a plain white one work?

    This soup can be made with pumpkin or any yellow winter squash. Yum!

  15. YUM! I will try this recipe. My recipe is very similar but doesn’t include sherry or cream. That’ll make it richer…can’t wait to make it. Thanks Kevin.

  16. Beverly, zone 6, eastern PA says:

    Regarding fractions, those things we never believed we’d use at all after junior high school, Miss Horswill may come after you for the way you spelled “eighth-ing” !!

    But before she stands you in the corner, please tell us all where you got the red and white polka-dotted spatula!

  17. I literally just pulled a tray of roasted butternut squash, ginger and shallots out of the oven for soup! Will try your version next time….never thought of bacon!

  18. Nancy Taro says:

    Can this be frozen. If so, how long?

  19. Migs Murray says:

    Hi Kevin,
    Is this soup suitable to freeze?

  20. Did you say cookbook?? Yippee!!

  21. Barb Muhlfelder says:

    Can’t wait to try the soup. Your blog always makes me smile. I still think of my visit in August at the open-garden day and your woodland garden. It was lovely and I hope you’ll be open again for another tour this coming summer.

    Happy Thanksgiving!

  22. I’m going to make this soup eventually, but you’ve given me a great idea on how to prepare my home grown butternut squash as a side dish this Thanksgiving. Thanks!

  23. Being vegetarian, can I make the soup without the bacon? Will it still be OK or should I just look for a different recipe?,
    Thanks…love your web site

  24. yummy! thanks for sharing. I’m not much of a cook, i Much more enjoy eating others food, but i’m going to pass this on to my wonderful husband. Hint, hint! Also pretty sure I’ll have a crazy dream sometime this week about MissHorswill{what a banner name for 4th graders to mock}, or my very own nightmare 4th grade teacher, Mrs. Gramn. She used to throw erasers at me!! Yikes!! Happy Thanksgiving, Kevin. To you and all you Love

  25. cynthia shultz says:

    Hi Kevin,
    I love love love your posts. A definite highlight of my week. Even have my husband enjoying as well and helping my with the cut and paste. Will try this recipe. thanks, Cynthia

  26. Looks lovely! I’ll try it with a veggie bacon sometime. A great time saver would be a hand held blender- one of those one handed wands work great for all my soups.

  27. Can I substitute sweet pie pumpkins? My one hill of pumpkins produced a bumper crop; the butternut squash only gave me a few. I would like to make pumpkin soup that I can slip by my significant other as “squash” soup–he claims he doesn’t like pumpkin.

  28. Kip Morrissette says:

    If ANYONE can explain how to peel that outside layer of an onion as easily as they make it look on all the cooking shows…YOU CAN. I have tried making one slit through the one layer and tried peeling it off and it never works. I get ‘chunks’ at a time. And it doesn’t matter what kind of onian, the outslde layer is a bugger to remove. The camera’s always move too fast to see how it’s done, so maybe others are not having that layer slide off easily either??? Thanks. I read your recipes and the comments like a novel. It is like a good book that grabs you immediatley. Happy Thanksgiving to you and ‘your fans’.

  29. Kevin, I made this soup this past Sunday and WOW! SO YUMMY! My hubby, who does NOT like butternut squash, had 2 large bowls!



  30. Hi Suzanne – I’ve tried this soup with pumpkin puree, and although it was edible, it was not wonderful. On the other hand, when made with butternut squash, the soup is about as delicious as delicious can be!

    Hi Kip – My onion method: Cut off the stem end. Then stand the bulb cut side down, and slice in half through the roots. Then peel each half. And by the way — I’ve always found that big white onions are infinitely easier to peel than yellow varieties.

    Hi Sharon – So glad you tried — and liked — the soup!

  31. Donna Besst says:

    Kevin: Just finished making the Butternut Squash Soup…it is devine! The brine is cooling and I’m ready to start the Cranberry Tart….Thank you for some new ideas. Happy Thanksgiving!

  32. Kevin, I just finished making this recipe, and I have never tasted a more delicious soup! I it is an absolute perfect blending of flavors. Thank you so much for sharing this recipe. I can’t wait to serve it to my family!

  33. I’m going to try this vegetarian style – it looks so delicious! Thank you!

  34. I think I am repeating a question that was asked earlier, but not answered: what happens if I make this without bacon (I LOVE bacon, but I am thinking of making it for a group that includes at least one vegetarian…and I don’t think it is ethical to try to sneak bacon by her, as tempting as it is)? Is there something else I can add for flavoring…or: what the HECK is veggie bacon? Does that have similar flavor without all the offending pork? Help me! The butternut squash are coming in fast and furious and beautiful!

  35. Not only are you are you a gardening-cooking-homemaking genius; you are hoot, to boot!

  36. Jan Evancho says:

    Made it for guests and everyone raved. (The sherry is essential.) Yes, you are a culinary genius.

  37. Jan Evancho says:

    Made it for guests and everyone raved. (The sherry is essential.) Yes, you are a culinary genius.

  38. I was excited to try your version of my (lol) soup. Then I scrolled up on thie bacon. Well I will be doing the double batch for freezing 🙂

  39. I made this today! It’s the first time I ever did anything with a butternut squash!
    And it’s yummy!

  40. That was our dinner last night! And it was the last canned jar left that I had put up from last fall. We got hit with a beautiful storm yesterday (thunder too!) and it was a perfect way to end the day! Guess what I’m going to be cooking and canning this week? Cheers!

  41. As if this soup wasn’t special enough…. you went ahead and painted a picture of harvest dining bliss that will put me at your table anytime I make this soup….thank you

  42. I thought that soups with milk in them should not be allowed to boil, or the milk would curdle. Am I wrong? (This looks great other than that by the way!) I would like to try it, but curdled milk gives me the creeps. Help!

  43. Ah… Miss Horsewill. Yes, such a lovely lassie wasnt she. We had to overcome at a young age. Congratulations on conquering fractions. Soup looks delicious! Will be whizzing up some of this soup soon. Thanks Kevin!

  44. Hi Kevin,
    I DO think you are GENIUS!
    My mouth is watering and I can’t wait to get to my kitchen and whip up this delicious soup!
    I love that you set up a place for me at your well appointed table. Thank you so much!
    You are such a great host!
    Now I must go make your heavenly soup….
    Warm Autumn hugs,

  45. I add chopped tomatoes and 1 teaspoon of curry powder or curry paste to my butternut soup – delicious.

  46. Addie B in FL says:

    When I saw the name I thought, OH, NO, NOT MORE CARAMELIZING! after my failed attempt at the apple tarte tatin, but this is a different sort and it looks wonderful. I never buy butternut squash because my husband doesn’t like it, but I may try to sneak this soup by him – I think even he would like it, even if he knew what it was :-))

  47. I love your blog and look forward to your cookbook. I’m having butternut squash soup for dinner, but your recipe sounds Sooooo much better than the one I used. Next time I’ll do it right!

  48. Karen Wright says:

    Kevin, you are a genius and I adore you. Forget about Miss Horswill. Love, Karen

  49. Anne in Vermont says:

    Thanks Kevin. I did not grow squash but a friend presented me with a beautiful butternut yesterday. With your reliable recipe to hand it will soon be processed. By the way, what news on the cookbook? A friend’s was just published in less than a year, though I can’t say how long it took her to write it.

  50. Good looking soup!

    If you don’t care for the taste of sherry, I’d suggest brandy. That is very delicious in most soups.

    And on the squash – why don’t you use it all? The base where the seeds are is just as good, once you scrape out the soggy membranes.

    Keep up the good work.

  51. Hi Kevin,
    I was also wondering about why you just don’t scrape the seeds out and use the rest of the squash? I am going to make it this weekend!

  52. i also grow my own butternut, it is summer now in SA but I’ll eat soup any day. I never peel the butternut, the skin cooks perfectly soft, so no need to peel. goint yo try your recipe, thanks. Love your soup bowls

  53. Hi, Kevin. I am SO anxious to try the carmelized butternut squash soup and am gathering my ingredients. I am, however, having difficulty locating the Hartley & Gibson Amontillado sherry. I have tried both liquor stores and grocery stores. Where did you get yours? If it isn’t available in our area (Northern VIrginia area) can you recommend another selection that would be comparable in taste? I do not know that much about cooking wines but I do know that different brands do make a difference in the final taste of a dish. Cant wait to try the pumpkin seeds, the cranberry tart and the apple tartin. My pumpkin seeds NEVER get crisp and this may be why. Thanks for your wonderful site. Judy

  54. Michele Reeves says:

    Kevin, I am so impressed with your recipes This sounds devine!

  55. Kevin….I love butternut soup, but my digestive system just can’t handle heavy cream. Is there a substitute that would work in this soup? Lactose-free milk perhaps? Thanks for all your posts. I love your garden…home….recipes….tips…everything!

  56. I love your recipes, your photos, Lily as sous-chef, and your stream of chatter. Ever think of your teacher as Miss Horse-swill? Can’t wait for your cookbook.

  57. Kevin, So happy my friend Marilyn introduced me to your lovely site. This soup, the flavors, the color, the fragrance are so perfectly suited for a fall eve, well any eve in my mind! It was wonderful, thank you for sharing!

  58. Clara Adkison says:

    I loved your recipe. I do a similar soup that I use at Thanksgiving. But I’m just blown away by the precision with which you cut your butternut squash. Wow!!


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