Ingredients
2 medium butternut squash, halved, seeds scraped and discarded
3 tbsp. extra-virgin olive oil
2 tbsp. butter, cut into 4 slices
kosher salt
Freshly ground black pepper
10 slices bacon, diced
1 small onion, diced
2 cloves garlic, minced
1 tbsp. fresh thyme leaves, plus more for garnish
6 c. low-sodium chicken broth
Preparation
Step 1Preheat oven to 400º. On a baking sheet, drizzle squash with olive oil and rub all over until coated. Place a slice of butter in each and season generously with salt and pepper.Step 2Bake until squash is tender, 1 hour. Step 3About 10 minutes before squash is finished baking, start soup: In a large pot over medium heat, cook bacon until crispy, stirring occasionally, 8 minutes. Drain half the fat and reserve some bacon for garnish.Step 4Add onion and cook until softened, then stir in garlic and thyme until fragrant.Step 5Once cool enough to handle, scoop squash from skin and transfer to soup pot. Pour over chicken broth and season with more pepper. Simmer 15 minutes. Step 6Place an immersion blender into soup pot and blend until squash is smooth and no chunks remain. (Alternatively, you can transfer soup in batches to a blender.)Step 7Ladle soup into bowls and top with reserved bacon and more thyme.
