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
Instructions
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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/bacon-butternut-squash-bisque/