The Christmas Season is almost over and It’s absolutely freezing here in Virginia, like in most of the country. That means it’s time for soup by the fireplace. Since I’m on deadline for One Dark Wish, book 2 in the Deadly Forces series, and my twins are heading back to college, I’m serving one of their favorites: Butternut and Bacon soup. It’s super easy to make, but an immersion blender makes it even simpler.

Butternut Squash & Bacon Soup

Course Soup
Servings 8


  • 8 slices bacon
  • 1 Tablespoon butter
  • 3 cups Vidalia onions chopped
  • 2 1/2 pounds cut-up butternut squash peeled and cubed
  • 4 sprigs thyme
  • 1 3/4 cups water
  • 1 3/4 cups chicken broth
  • 1 Tablespoon Kosher salt
  • pepper to taste


  1. Cook the bacon in a large stock pot over medium heat. Remove the bacon and save for later to crumble on top of the soup.

  2. Add butter and onions to the bacon fat in the crock pot. Cook the onions for 20 minutes, until they turn soft and golden.

  3. Stir in the squash, thyme, water, broth, and salt. Bring to boil. Cover and reduce to a low simmer and cook for 40 minutes.

  4. Remove the thyme and use an immersion blender to puree the soup. Add pepper to taste and serve immediately with crumbled bacon on top.

  5. Soup can be made up to 3 days ahead and leftovers should be refrigerated.

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