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Butternut Squash Soup

Featuring: CDR-1TB Double Burner Range


  • 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 c. low-sodium chicken broth

  • 1/2 c. heavy cream

  • 1/4 c. maple syrup


  1. Add vegetable oil to a large heavy pot. On medium heat, add the onion and cook, stirring occasionally, until soft and lightly caramelized (7 to 8 minutes)

  2. Add the squash and 1 teaspoon salt and toss to coat well in the onion mixture.

  3. 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.

  4. Transfer the mixture to a blender in batches and puree until smooth. Pour the pureed soup back into the pot when it’s done.

  5. Finally, add the heavy cream, maple syrup and 1/2 teaspoon 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.

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