Butternut Squash Soup with Bacon

Fall = temperatures dropping, leaves turning, FOOTBALL. Oh, that game last weekend. GO UTES!! 
And then there's soup. There's something therapeutic about simmering soup on a cool day. Does the fact that I made soup twice in the past week mean I need therapy? I'll have to think about that...
I found this recipe for Butternut Squash soup in Martha Stewart Magazine's October Issue.

It's a simple dish to make, and if you pair it with a good roll and salad and you've got a filling meal for a cool evening. Are you thinking, that's great for me. But how will I get the husband/kids/males in my house to eat it?  One word.

The recipe calls for cooking a slice of bacon and laying it across the cup or bowl before serving. Brilliant.
Bacon has magical powers. I cooked a few slices and they almost all disappeared before I served dinner.  Throw bacon on anything, and guys will love it.
Bacon makes everything better.

Butternut Squash Soup
Martha Stewart Magazine, Oct 2013
print recipe

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. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. I opted to lay the bacon right on top of the soup with a few seeds I toasted and salted from the squash.
Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a pre- heated 300 ̊ oven, about 10 minutes, while reheating soup over low heat.
Serves 10-12

-I used my immersion blender and pureed the soup right in the pot. One pot cooking, hooray!

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