Other than the tips of maple and oak leaves beginning to tinge toward gold and russet colors and a cool breeze that catches you by surprise, nothing heralds the autumnal season quite like pumpkins… and squash… of any variety.
This is one of my favorite soups of the season. One I enjoy clear through the cold wintry days ahead.
This soup is hearty, filling, nutritious … and so, so good. A simple soup for a busy afternoon or a brisk evening. It will keep up to three days in the refrigerator — or make a double batch and freeze for later.
3 slices uncured Applewood Turkey Bacon (or any turkey bacon)
1 tablespoon butter
1 sweet onion, coarsely chopped
1 2-3 pound butternut squash, peeled, seeded and cut into 1-inch pieces
3-4 sprigs fresh thyme
1/4 teaspoon minced fresh ginger (or ground)
Coarse salt and freshly ground pepper
1 15oz can reduced sodium chicken stock (or 2 cups homemade chicken stock)
1 3/4 cups water
Cook bacon in a large stockpot until brown and crisp. Remove from pot and when cool, crumble and set aside. Drain and discard fat from the pot.
Melt butter in pot and cook onion until soft and golden, about 15 minutes. Add squash, thyme, ginger, 2 teaspoons salt, broth, and water. Increase heat and bring to a boil. Reduce heat, cover, and simmer until squash is tender; about 15 minutes. Discard thyme stems.
Puree soup in a blender until smooth. Season with salt and pepper if needed or to taste. Using freshly crumbled bacon, garnish the top of each bowl and soup. I love to serve this soup with crusty Italian bread and a side salad with dried cranberries and toasted walnuts.
Enjoy the flavors of the season!