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.