Martha Stewart Butternut Squash Soup​

This delicious and creamy butternut squash soup by Martha Stewart is a perfect blend of sweet squash, caramelized onions, and crispy bacon. It’s a quick, easy, and nutritious meal that can be made with simple ingredients you likely have on hand. A cozy, comforting dish that’s perfect for chilly days!

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

How To Make Butternut Squash Soup​​?

1. Cook bacon: In a large pot, cook bacon over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels, discard the fat from the pot, but do not wipe clean.
2. Cook onion: Melt butter in the pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes.
3. Add other ingredients, bring to a boil, and simmer: Add squash, thyme, 1 tablespoon salt, chicken broth, and water. Increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, about 12 to 15 minutes. Discard thyme.
4. Puree soup in batches, then reheat: Working in batches, puree the soup in a blender until smooth. Return soup to the pot and season with salt and pepper. Cover to keep warm or reheat if necessary.
5. Serve: Divide soup among heatproof glasses or bowls and garnish each with bacon.

Recipe Tips:

• Don’t overcook the squash: Make sure to simmer the squash just until it’s tender. Overcooking can make it mushy and affect the texture of the soup.
• Use fresh thyme: Fresh thyme gives the soup a more vibrant flavor. Dried thyme can work in a pinch but won’t be as aromatic.
• Blend in batches: To get a smooth and creamy texture, blend the soup in batches instead of all at once. This ensures even consistency.
• Crisp bacon just right: Cook the bacon until it’s crispy, but don’t let it burn. This adds a crunchy texture that complements the creamy soup.
• Season at the end: Taste and adjust the seasoning at the end. Salt levels can vary in broth, so it’s best to season after everything is combined.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover butternut squash soup cool to room temperature. Then, store it in an airtight container in the fridge for up to 4 days.
• Freeze: After cooling, transfer the soup into freezer-safe containers. It can be frozen for up to 3 months.
• Reheat: Pour the soup into a pot and heat over medium-low heat, stirring occasionally, for about 5-7 minutes or until warmed to your liking

Nutrition Facts

Serving Size: 1 cup

• Calories: 157
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 17mg
• Sodium: 483mg
• Potassium: 600mg
• Total Carbohydrate: 23g
• Dietary Fiber: 6g
• Sugars: 6g
• Protein: 3g​

Check out More Recipes:

• Martha Stewart French Onion Soup
• ​Martha Stewart Chicken Pot Pie​
• Martha Stewart Chicken Soup​
• Martha Stewart Vegetable Lasagna​
• Martha Stewart Beef Stew​