Food & Cooking Recipes Appetizers Butternut Squash Soup 4.3 (117) Add your rating & review Our easy butternut squash soup is a silky puree of squash, sweet onions, and chicken broth. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 18, 2024 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr Servings: 12 Yield: 2 quarts Jump to recipe Our butternut squash soup recipe is easy to make and it’s one to bookmark. You’ll want to enjoy this silky vegetable puree all through the fall and winter. The soup gets its rich, smooth texture from sauteeing butternut squash and sweet onions in butter and then cooking them in chicken stock. A quick whiz in the food processor or blender, and the soup is ready to serve. There’s no need to add heavy cream; the soup is delectable as is. We served it in small glasses topped with crispy bacon as a party appetizer. The bacon topping can also be used as a garnish in bowls of the soup or crumbled if you prefer—or simply omit it to keep the soup pork-free. 27 of Our Best Butternut Squash Recipes to Make This Fall David Malosh How to Make Butternut Squash Soup Ahead The bacon can be cooked and the soup made up to 3 days ahead. Cool them completely before storing in refrigerator in separate containers. Reheating Recrisp the bacon on a baking sheet in an oven preheated to 300 degrees Fahrenheit. This will take about 10 minutes and you can reheat the soup over low heat at the same time. Cook Mode (Keep screen awake) 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 ½ 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 ¾ cups chicken broth 1 ¾ cups water Directions Cook bacon: Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot, but do not wipe clean. Cook onion: Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add other ingredients, bring to a boil, and simmer: 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. Puree soup in batches, then reheat: Working in batches, puree 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. Serve: Divide soup among heatproof glasses and garnish each glass with bacon. 5 More Winter Squash Soup Recipes to Try: Butternut Squash Soup With Coconut Milk and Ginger Apple-Butternut Squash Soup Roasted Squash and Parsnip Soup Acorn Squash Soup With Kale Roasted Kabocha Squash Soup Originally appeared: Martha Stewart Living, October 2013 Rate It PRINT