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
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)
Add the squash and 1 teaspoon 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.
Transfer the mixture to a blender in batches and puree until smooth. Pour the pureed soup back into the pot when it’s done.
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.