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Butternut Squash Soup with Bacon, Sherry, and Thyme
A GARDEN FOR THE HOUSE9Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. butternut squash (peeled and cubed)
- olive oil
- 8 slices bacon (cut crosswise into pieces)
- 2 white onions (or large yellow, chopped)
- 1 tsp. kosher salt (plus grinds of black pepper to taste)
- 1 tsp. dried thyme leaves (triple the amount for fresh leaves)
- 5 cups chicken stock (low- or no-sodium)
- 1/2 cup sherry (medium-dry, "Amontillado")
- 1/3 cup heavy cream
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