Butternut Squash Soup
bon Cook products used: Eco Chop, Santoku Knife, Heat Resistant Spatula, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Pep Rally Pepper Mill
Ingredients
6 slices bacon, cut in half crosswise
1 tablespoon unsalted butter
1 sweet onion, such as Vidalia, coarsely chopped
(about 3 cups)
2 1/2 pounds butternut squash, peeled, halved, seeded,
and cut into 1-inch cubes (about 6 cups)
3 sprigs thyme
Coarse salt and freshly ground pepper
1 3/4 cups chicken broth
1 3/4 cups water
Directions
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.
Melt butter in a pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. 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.
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. Divide among heatproof glasses and garnish each
bowl with bacon. Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in the refrigerator in separate containers. Recrisp bacon in the Flexiflat or any Round Mold in a 300 degree oven, about 10 minutes, while reheating soup over low heat. (You may need to add more chicken broth to thin if the soup becomes too thick).
* I absolutely love this recipe because it is delicious, perfect for the start of cooler weather, and it only takes on pot! The bacon adds so much delicious flavor and what's not to love with anything that has bacon it in! Use the Eco Chop to chop the onion.