Categories: Soup

Ingredients

• 8 oz. thick-cut bacon, diced
• Vegetable oil, as needed
• 1 onion, diced
• 2 medium butternut squash, peeled, seeded and cut into large cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup maple syrup

Directions

1. Put the bacon in a large heavy pot over medium-high heat and cook, stirring occasionally, until browned and crispy, about 5 minutes. Scoop out with a slotted spoon and set aside for topping, leaving all the drippings in the pot.

2. Reduce the heat to medium. Add the onion and cook, stirring occasionally, until soft and lightly caramelized, 7 to 8 minutes. Add the squash and 1 tsp salt and toss to coat well in the onion mixture. Add the chicken broth and 1 cup water and bring to a boil over high heat. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender, about 20 minutes.

3. Blend the soup with an immersion blender.

4. Add the heavy cream, maple syrup and 1/2 tsp salt to the soup, then stir it around and let it simmer for 5 more minutes. Give it a taste and add more salt to your liking. Top with the bacon.

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