1largebutternut squash (about 10 cups), peeled, seeded and cubed into 1-inch piecestips & tricks
1tsp.dried thyme leaves
1/4tsp.cayenne pepper (substitute hot paprika), or to taste
4cupslow-sodium chicken broth
1largebay leaf
2tbsp.good quality maple syrup
1/2cupheavy cream, plus more for garnish
6tbsp.cooked bacon, chopped into small piecestips & tricks
2tbsp.fresh chopped parsley, for garnishtips & tricks
Directions
In a Dutch oven over medium-high heat, add oil and butter. When it sizzles, add onions, red peppers, celery and carrots; season with ground sea salt. Sauté the vegetables for 5 minutes.
Add pressed garlic and sauté for only 30 seconds.
Add butternut squash and season with thyme leaves and cayenne pepper; stir well.
Pour in chicken broth and push the ingredients down making sure they’re all submerged in the liquid - if not, add a little bit more broth.
Add bay leaf, increase the heat to high and bring the mixture to a boil.
Cover, reduce the heat to medium-low and let it simmer gently for 30 minutes or until the vegetables are very tender.
After half an hour, remove bay leaf and discard it before adding maple syrup.
Using an immersion blender, process until the mixture is nice and smooth; taste and adjust if necessary.
Add heavy cream and stir.
Serve in warm bowls, garnish with crumbled cooked bacon, a light drizzle of heavy cream and sprinkle on chopped parsley.