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
- 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.
- 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.