Butternut Squash & Bacon Bisque
A lovely autumn soup of butternut squash, crisp apples, salty bacon, sultry onions and warm garlic. There's even a splash of white wine and a smattering of sage and a final swirl of heavy cream. Perfect first course for your Thanksgiving feast!
Ingredients
- 6 cups chopped butternut squash
- 5 pieces uncured bacon chopped
- 1 large onion chopped
- 2 organic apples peeled, cored and chopped
- 4 cloves garlic peeled and cut in half
- 2 tablespoons Organic Extra Virgin Coconut Oil or butter melted
- Salt and pepper
- ½ cup white wine
- 4 cups Organic Chicken Broth
- Several leaves of fresh sage chopped or 1 teaspoon dried sage
- A few tablespoons of chopped fresh parsley
- ½ cup heavy cream or half and half
Instructions
- Preheat oven to 400 degrees.
- Put squash, bacon, onion, apples, garlic, salt, pepper and melted coconut oil or butter in a large roasting pan.
- Roast about 45 minutes until the veggies are soft. Stir occasionally during roasting.
- Remove pan from oven and remove bacon pieces from the mixture. Set aside.
- Put squash mixture into a large pot or dutch oven.
- Add wine and sage and stir over medium heat for 1 minute.
- Add chicken broth and cook about 20 minutes.
- While soup is cooking, sauté the bacon to crisp it up a bit. I do it in a small iron skillet with a little butter. When done, drain bacon on a paper-towel lined plate.
- Using an immersion blender, blend soup until smooth. Or, use a blender and blend the soup in 2 batches.
- Taste soup and adjust seasonings.
- Swirl the heavy cream into the hot soup.
- Serve sprinkled with chopped parsley and bacon or chopped and roasted nuts and grated cheddar cheese.