Preheat oven to 375 degrees.
1. In a baking pan, place the squash cut sides down. Add water to the pan to a depth of 1/4 inch. Bake until the squash is tender, about 50 minutes. Remove from the oven and let cool. Using a spoon, scrape the flesh from the skin. You will need 3 3/4 cups for this soup; reserve any remaining squash for another use.
2. In a large, heavy saucepan over medium heat, saute the bacon until the fat is rendered, about 3 minutes. Add the onions and chopped or dried thyme and saute until tender, about 8 minutes. Remove from heat.
3. Transfer the onion mixture to a food processor fitted with a metal blade or to a blender and puree until smooth. Return the puree to the saucepan. Place over medium-low heat and mix in the 5 1/4 cups stock. Simmer, uncovered, stirring occasionally, for 20 minutes to blend the flavors. Stir in the cream or half and half and the Marsala or sherry. Add the cayenne pepper and season to taste with salt and black pepper. If the soup is too thick, thin with additional stock to the desired consistency.
4. Ladle into individual bowls and garnish with thyme leaves, if desired. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (221g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 102 (61%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 18.9mg||6 %|
|Sodium 2144.8mg||74 %|
|Potassium 265.7mg||7 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 8.6g|
|Protein 6.8g||10 %|
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Calories per serving: 168
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