Butternut Squash Soup
From the kitchen of Matt White
INGREDIENTS
6 pounds butternut squash
6 tablespoons unsalted butter
Coarse salt
Freshly ground black pepper
8 slices double-smoked bacon
2 tablespoons olive oil
1 large Spanish onion, peeled and cut into small dice
3 thyme sprigs, plus extra leaves for serving
1 bay leaf
1½ quarts Chicken Stock
2 tablespoons heavy cream or unsalted butter, optional
Sugar, if needed
Extra-virgin olive oil
6 tablespoons unsalted butter
Coarse salt
Freshly ground black pepper
8 slices double-smoked bacon
2 tablespoons olive oil
1 large Spanish onion, peeled and cut into small dice
3 thyme sprigs, plus extra leaves for serving
1 bay leaf
1½ quarts Chicken Stock
2 tablespoons heavy cream or unsalted butter, optional
Sugar, if needed
Extra-virgin olive oil
DIRECTIONS
- Preheat the oven to 400°F.
- Cut the butternut squashes in half lengthwise. Scoop out and discard the seeds Place the squash halves cutside up on a rimmed baking sheet. Divide the butter among the hollowed-out seed cavities and generously season the squash with salt and pepper. Lay 1 to 2 strips of bacon lengthwise along the surface of each half. Roast in the oven for 35 to 40 minutes, until a thin-bladed, sharp knife pierces them easily.
- Remove the baking sheet from the oven. Transfer the bacon to a paper-towel lined plate to drain. Once cool, mince or crumble into small bits and set aside. Once the squash have cooled slightly, scoop out the flesh with a tablespoon. Reserve flesh and discard the skins.
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stir until softened but not browned, about 5 minutes. Stir in the thyme sprigs and bay leaf, and then add the squash. Cook, stirring to integrate the flavors and keep the quash from scorching, for 1 to 2 min
- Add the broth to the pot, stirring to incorporate, and bring to a boil over high heat. Lower the heat and simmer the soup for 15 minutes.
- Use tongs or a slotted spoon to fish out and discard the thyme sprigs and bay leaf. Transfer the soup to a food processor or a blender. (An immersion blender can work but because of the sheer volume of squash it is more easily handled with a processor or blender. If you'd like to use a regular blender, work in batches, and follow the safety tips to avoid a hot messy explosion.) Add the cream, if using, and process for several minutes until uniformly thick and creamy, but be careful to not turn this voluptuous beauty into a thin soup by overblending! If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month.
- Return the soup to the pot and gently reheat it. Taste and adjust the seasoning with salt, pepper, and sugar if necessary (I have never added sugar)
- To serve, ladle some soup into each of 8 bowls and scatter some of the minced bacon over the surface. Top with thyme leaves and a drizzle of extra-virgin olive oil. We have added chorizo, kielbasa, ham, linguisa, or favorite cured meats
Serve at once.