• 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 3.5 pound butternut squash into small 1-2" cubes.
• Slice 2 stalks celery. Chop 1 cup sweet onion. Mince 1 tablespoon garlic.
• Boil water to make 2 cups of chicken broth with 2 cubes chicken bouillon + 2 cups of water . (Or use a container of chicken broth if you prefer.)

Make the Soup

• In a large saucepan, heat 3 tablespoons butter over medium heat. Add the sliced celery, chopped onion, and minced garlic. Season with 1 teaspoon dried rosemary, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes. Sauté 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 1 cup half and half cream and 1 tablespoon lemon juice (freshly squeezed). Allow to simmer for 15-20 minutes. Season with more kosher salt and freshly ground black pepper as desired.
• While the soup simmers, chop 4 slices bacon into small pieces and cook in a skillet until well browned.
• To serve, ladle bisque into small bowls and top with 1 cup sour cream and cooked bacon. This recipe will serve 8-10 people as a side course or appetizer.