I developed this soup 19 years ago, and I’ve been serving it every Thanksgiving and Christmas since. It’s a beautiful brew of caramelized butternut squash, smoky bacon, savory thyme, and smooth sherry. Serve the soup for dinner tonight, and your family will think you’re a genius.
Butternut Squash Soup with Bacon, Sherry, and Thyme: The Video
As noted in the video, you can garnish the soup with a drizzle of cream and a shower of croutons. For a sexy cover photo, I decorated my bowl with crumbled bacon and fresh thyme leaves. Not that the soup requires any embellishment at all! It’s delicious as is, and at any temperature. I sometimes sip the soup cold from the fridge. I’m weird that way.
This same soup was featured on this blog way back in 2011. I even included the recipe — with the simplified title “Caramelized Butternut Squash Soup” — in my 2017 cookbook. I’m repeating the recipe yet again today, simply because I made the soup yet again this week.
So promise me that you will try this blissful brew. It’s about as comforting as comforting can be.
Oh. Not sure how to peel and cube a butternut squash? Click here to watch me tackle the chore.
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And here, because I love you, is the printable recipe:
Butternut Squash Soup with Bacon, Sherry, and Thyme
- A heavy soup pot or Dutch oven that will hold at least 5 quarts
- 1 large (3 1/2 - 4lb) butternut squash, peeled and cubed
- Olive oil
- 8 slices bacon, cut crosswise into pieces
- 2 large yellow or white onions, chopped
- 1 teaspoon kosher salt, plus grinds of black pepper to taste
- 1 teaspoon dried thyme leaves (triple the amount for fresh leaves)
- 5 cups low- or no-sodium chicken stock
- 1/2 cup medium-dry ("Amontillado") sherry
- 1/3 cup heavy cream
- Center the oven rack and preheat the oven to 400°F. Put the squash pieces on a large baking sheet, drizzle them with a little olive oil, and toss to coat. Roast in the preheated oven until fork-tender and lightly colored -- about 40 minutes.
- While the squash is roasting, put the chopped bacon in the pot or Dutch oven. Cook slowly over low heat until fat is rendered -- about 8 minutes. Stir in the onion, salt, pepper, and thyme. Cover the pot, and cook gently until the onion is soft but not colored -- about 20 minutes.
- Tip the bacon mixture and 1 cup of the stock into the jar of an electric blender. Blender at high speed until perfectly smooth -- about 30 seconds. Quickly wash out and dry the soup pot. Return the pureed bacon mixture to the clean pot.
- Pour the cooked squash and 1 cup of the stock to the blender, and blend until smooth -- about 30 seconds. Add the pureed squash to the pot, along with the remaining stock, the sherry, and the cream. Bring to a boil over high heat. Then immediately reduce the heat, and simmer, uncovered, for 10 minutes. Taste carefully for seasonings -- you might like to add more salt.