Martha Stewart Butternut Squash Soup Recipe

This Martha Stewart Butternut Squash Soup Recipe is a creamy and comforting fall soup, which includes butternut squash and crispy bacon. It’s the ultimate comfort food recipe, ready in about 1 hour.

Martha Stewart Butternut Squash Soup Recipe Ingredients

• 6 slices bacon, cut in half crosswise
• 1 tablespoon unsalted butter
• 1 sweet onion (Vidalia or Walla Walla), coarsely chopped (about 3 cups)
• 2 1/2 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 3/4 cups chicken broth
• 1 3/4 cups water

How To Make Martha Stewart Butternut Squash Soup Recipe

1. Cook the bacon: In a large pot over medium heat, cook the bacon, flipping once, until browned and crisp—about 15 minutes. Transfer to paper towels to drain. Discard bacon fat from the pot but do not wipe it clean.
2. Sauté the onion: Melt the butter in the pot over medium heat. Add chopped onion and cook, stirring occasionally, until softened and golden, about 15 minutes.
3. Add squash and seasonings: Add the squash, thyme, 1 tablespoon salt, broth, and water. Increase heat to high and bring mixture to a boil.
4. Simmer the soup: Reduce heat to low, cover, and simmer until the squash is tender, 12 to 15 minutes. Remove and discard thyme sprigs.
5. Puree the soup: Working in batches, transfer the soup to a blender and puree until very smooth. Return to pot and season with additional salt and pepper to taste. Reheat if needed.
6. Serve: Ladle soup into bowls or heatproof glasses and garnish each with crispy bacon.

Recipe Tips

• How to make it vegetarian:
  Skip the bacon and use vegetable broth instead of chicken broth.
• Can I use pre-cut squash?
  Yes, store-bought pre-cut squash saves time and works great.
• Best way to puree soup:
  Use a blender for the smoothest texture, or an immersion blender for convenience.
• Can I add cream?
  Yes, stir in a splash of heavy cream or coconut milk for extra richness.
• Make it ahead:
  This soup stores well and tastes even better the next day.

What To Serve With Butternut Squash Soup

Pair this cozy soup with a few light or hearty sides:

• Crusty bread or garlic toast
• Grilled cheese sandwiches
• Roasted Brussels sprouts
• Autumn salad with apples and walnuts
• Herbed croutons

How To Store Butternut Squash Soup

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Cool completely, then freeze for up to 2 months. Thaw in the fridge overnight.

Reheat: Warm on the stovetop over medium heat or in the microwave.

Butternut Squash Soup Nutrition Facts

• Calories: 180
• Fat: 8g
• Carbohydrates: 22g
• Sugar: 5g
• Protein: 4g
• Sodium: 520mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I roast the squash instead of boiling?
Yes, roasted squash adds extra depth of flavor—just adjust the liquid as needed.

What other garnishes can I use?
Try croutons, a drizzle of cream, pumpkin seeds, or fried sage.

Can I make this in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours before blending.

Is this soup gluten-free?
Yes, just ensure your broth is certified gluten-free.

Try More Recipes:

• Martha Stewart Turkey Brine Recipe
• Martha Stewart French Onion Soup Recipe
• Martha Stewart Potato Soup Recipe