In D.I.Y.,

Butternut Squash Soup {DIY Recipe}

So I am by no means a great cook, but one thing I can make is butternut squash soup.  And I only say this because my husband told me so:)  Thanks to Pinterest (yes, I actually made something that I found on Pinterest!) I found this delicious recipe for butternut squash soup complete with bacon… because as we all know, bacon makes everything taste better. Duh.

This recipe is from good old Martha Stewart, so you know it’s amazing and — believe me — it is pretty easy to make! I have a new baby so I’m not spending a lot of time in the kitchen, but was able to whip this up pretty quickly.

Butternut Squash Soup with Bacon

6 slices bacon, cut in half crosswise
1 tablespoon unsalted butter
1 sweet onion, such as 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


  • Cook bacon over medium heat in large pot, 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 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, purée soup in a blender until very smooth (or you can use an immersion blender which would be even easier). Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof bowls and garnish each bowl with bacon. Serves 10-12

Bonus: The bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Re-crisp the bacon on a baking sheet in a pre- heated 300 ̊ oven, about 10 minutes, while reheating soup over low heat. Voila!

Tip: By the way, if you’re in a crunch, you can buy butternut squash already peeled and cut into pieces from your local Trader Joe’s… again making this recipe super easy with very little required prep!

localwinesThis is now one of my go-to recipes and of course cooking is always better with a glass of local wine 😉 Since the soup is a bit heavy and rich, we went with a fresh & light Sauvignon Blanc by local Cielo Wineyards.

To compliment the soup (and in order to make sure my husband and I get our daily dose of greens), I also made a side salad with arugula, pecans, cranberries and cheese. Dinner is served!

I hope you enjoy this recipe as much as we do and I promise your guests will be impressed by your incredible cooking skills — you don’t even have to mention how easy it was ! 😉

#DIYrecipes #spreadthelove

 Tanisha {LL805}
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