Butternut Squash Soup

By Patlynn

Soup with Marsala and Thyme

Ingredients

• 1 buttenut squash about 3 pounds, halved lenthwise, fiber and seeds removed.
• 6 slices of bacon chopped
• 2 large yellow onions chopped
• 1 1/2 chopped fresh thyme or 1 1/2 dried thyme
• 5 1/4 cups of chicken broth (42oz)
• 1/3 cup of heavy cream or half and half
• 3 tbls dry Marsala wine or sherry
• pinch cayenne pepper
• salt and pepper to taste
• fresh thyme leaves (optional)

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 F or 190C

In a baking pan place the squash cut sides down. Add water to the pan to a depth of 1/4 inch (6mm). Bake until the squash is tender, about 50 mins. Let cool, then scrape out flesh with a spoon from the skin. You will need 3 3/4 cups (30 oz) for this soup. Reserve any remaining squash for future use.
In a large heavy saucepan over medium heat, saute the bacon until fat is rendered, about 3 minutes. Add the onion and thyme and saute until tender, about 8 minutes. Remove from heat.
Transfer the ionion mixture to a blender or food processor. Working in batches, add the squash and puree until smooth. Return the puree to the saucepan. Place over medium low heat and stir in the 5 1/4 cups of the stock. Simmer uncovered, stirring occasionally, for 20 minutes to blend the flavors. Stir in the cream and Marsala. add the cayenne and season to taste with salt and pepper. If the soup is too thick, thin out with additional stock to desired consistency. Serve hot.