Butternut Squash Bisque with Bacon

Butternut Squash Bisque with Bacon

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The last few years I’ve been experimenting with butternut squash in a few recipes. This Butternut Squash Bisque with Bacon is a delicious dish to serve your guests as an appetizer or soup course. It’s easy enough to make and if desired, you can prepare it ahead of time and then simply warm up before serving. Our family loved the addition of bacon, so don’t leave that step out, please!

Serving Butternut Squash Bisque with Bacon

I have always been intimidated by Butternut Squash with it’s hard exterior. It’s right up there with pumpkins. But it’s really quite yummy when added to roasted vegetables or made into soup. I’ve even seen recipes where it’s sliced into rounds and then baked or fried and served as an appetizer. I’m thinking there are probably many ways to use this interesting vegetable.

 

Ingredients for Butternut Squash Bisque with Bacon

  • butternut squash (3-4 pounds)
  • celery
  • sweet onion
  • garlic
  • butter
  • dried rosemary
  • smoked paprika
  • kosher salt
  • red pepper flakes
  • chicken bouillon cubes + water or chicken broth
  • half and half cream
  • lemon juice, freshly squeezed
  • sour cream
  • bacon (cooked and crumbed)

 

Tips on Peeling and Cutting a Butternut Squash

Much like a sweet potato or pumpkin, the outer covering on a butternut squash is rather thick and can be somewhat hard to cut through. Here are a few tips to help you with this task.

Slicing a Butternut Squash

Place the squash on a large cutting board and with a sharp chef’s knife or Santoku knife, trim both ends of the squash. Slice through the squash carefully, using as little pressure as possible.

Stand the squash on one end, and using a vegetable peeler, run the peeler down the length of the squash to remove the skin.

I found the easiest way to do this was to peel around the top half of the squash and then turn the squash and peel the remaining half, rotating as you go. I also used a Y-shaped vegetable peeler. 

Now, carefully cut the squash in half at the neck.

Slice the neck half into cubes or large rounds, whichever you prefer. This recipe calls for 1″ cubes, so I sliced the squash and from there cubed it into the required-sized cubes.

To slice into the body portion of the squash, you’ll want to cut it in half lengthwise. Then scrape out the seeds with a spoon or cut it out with a knife after you’ve made slices in it.

The spoon method didn’t work for me, so I used a paring knife to cut the slimy seed portion from the squash.

 

Instructions for Making This Recipe

Ingredients to Make This Soup

To begin, gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Cubes of Squash

Using a sharp knife and cutting board, peel and cut the butternut squash into small 1-2″ cubes.

Slice the celery. Chop the onion. Mince the garlic.

Boil water to make 2 cups of chicken broth with the bouillon cubes. Or use a container of chicken broth if you prefer.

 

Make the Soup

Seasonings for this Soup

In a large saucepan, heat butter over medium heat. Add the sliced celery, chopped onion, and minced garlic. Season with dried rosemary, smoked paprika, kosher salt, and red pepper flakes. Saute until tender, about 4-5 minutes.

Adding Cubed Butternut Squash to the Soup

Add in the prepared cubed squash and chicken broth. Bring to a boil and then reduce heat to a simmer. Simmer until squash is tender 30-35 minutes.

Allow the soup to cool, then puree the soup in batches using a blender or an immersion blender.

For this recipe, I opted to use my KitchenAid blender as I wanted the soup to be completed pureed. I also allowed the soup to cool before adding it to my blender. If you don’t have time for this, cover the hole at the top of your blender with a paper towel to allow steam to release. 

At this point, you may place the soup in a covered container and refrigerate until ready to serve.

 

Finishing the Bisque

When you are ready to serve the bisque (allow about 15-20 minutes for this) return the soup to a large saucepan.

Add in the half and half cream and freshly squeezed lemon juice. Allow to simmer for 15-20 minutes. Season with more kosher salt and freshly ground black pepper, as desired.

While the soup simmers, slice bacon into small pieces and cook in a skillet until well browned.

Serving Soup as Appetizer or for Soup Course

To serve, ladle bisque into small bowls and top with sour cream and cooked bacon. This recipe will serve 8-10 people as a small serving of soup or appetizer.

Optional Toppings for Consideration: Fried Dried Onions, Croutons, or Shrimp

Wine Recommendation –  Chardonnay by Napa Valley’s Chateau Montelena. 

See more Soup Recipes Here. Browse Thanksgiving Dishes Here. 

 

Recipe for Butternut Squash Bisque with Bacon

Butternut Squash Bisque with Bacon

This Butternut Squash Bisque with Bacon is a delicious dish to serve your guests as an appetizer or soup course. It’s easy enough to make and if desired, you can prepare it ahead of time and then simply warm up before serving.
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Course: Soup
Cuisine: American
Keyword: Bacon, Butternut Squash, Soups, Sour Cream
Prep Time: 28 minutes
Cook Time: 55 minutes
Total Time: 1 hour 23 minutes
Servings: 10

Equipment

Santoku Knife
Peeler Set
Cutting Board
KitchenAid Blender

Ingredients

  • 3.5 pound butternut squash 3-4 pounds - 1-inch cubes
  • 2 stalks celery chopped
  • 1 cup sweet onion chopped
  • 1 tablespoon garlic minced
  • 3 tablespoons butter
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 cubes chicken bouillon + 2 cups of water or 2 cups chicken broth
  • 1 cup half and half cream
  • 1 tablespoon lemon juice freshly squeezed
  • kosher salt and freshly ground black pepper to taste
  • 1 cup sour cream
  • 4 slices bacon sliced and cooked

Instructions

  • To begin, gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a sharp knife and cutting board and vegetable peeler, peel and chop the butternut squash into small 1-2" cubes.
  • Slice the celery. Chop the onion. Mince the garlic.
  • Boil water to make 2 cups of chicken broth with the bouillon cubes. Or use a container of chicken broth if you prefer.

Make the Soup

  • In a large saucepan, heat butter over medium heat. Add the sliced celery, chopped onion, and minced garlic. Season with dried rosemary, smoked paprika, kosher salt, and red pepper flakes. Saute until tender, about 4-5 minutes.
  • Add in the prepared cubed squash and chicken broth. Stir to combine. Bring to a boil and then reduce heat to a simmer. Simmer until squash is tender 30-35 minutes.
  • Allow the soup to cool, then puree the soup in batches using a blender or an immersion blender.
  • For this recipe, I opted to use my KitchenAid blender as I wanted the soup to be completed pureed. I also allowed the soup to cool before adding it to my blender. If you don't have time for this, cover the hole at the top of your blender with a paper towel to allow steam to release.
  • At this point, if desired, you may place the soup in a covered container and refrigerate until ready to serve.

Finish the Bisque

  • When you are ready to serve the bisque (allow about 15-20 minutes for this) return the soup to a large saucepan.
  • Add in the half and half cream and freshly squeezed lemon juice. Allow to simmer for 15-20 minutes. Season with more salt and freshly ground black pepper as desired.
  • While the soup simmers, slice bacon into small pieces and cook in a skillet until well browned.
  • To serve, ladle bisque into small bowls and top with sour cream and cooked bacon. This recipe will serve 8-10 people as a side course or appetizer.

Notes

*Optional Toppings for Consideration: Fried Dried Onions, Croutons, or Shrimp
*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 192kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 711mg | Potassium: 712mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17361IU | Vitamin C: 39mg | Calcium: 140mg | Iron: 1mg
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