Bacon & Butternut Squash Bisque

Butternut Squash Soup

Sweet butternut squash and salty bacon are a match made in heaven.

Bacon & Butternut Squash Bisque
Yields: 6-8 servings
  • 3 slices bacon, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1 small butternut squash, peeled and cubed
  • ½ cup peeled and chopped carrot
  • 4 cups vegetable broth
  • 5 sprigs fresh thyme, tied together with kitchen twine
  • 2¼ teaspoons kosher salt
  • ½ teaspoon curry powder
  • ¼ teaspoon ground black pepper
  • Garnish: chopped pecans
  1. In a large Dutch oven, cook bacon over medium heat until crisp, about 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pan. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add squash and carrot; cook for 5 minutes. Add broth, thyme, salt, curry powder, and pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 25 minutes. Reserve broth; discard thyme.
  2. Working in batches, transfer vegetables to the container of a blender using a slotted spoon; purée until smooth. Return to Dutch oven; heat over medium heat. Thin soup with reserved broth, if desired. Garnish with bacon and pecans, if desired.



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