Butternut Squash Bisque with Bacon Sage Butter
The bacon sage butter partners perfectly with this soup.
Makes about 7 cups (1.75 L)
Butter:
2
slices bacon, diced and cooked through, about ¼ cup (60 ml)
bacon crumbles
3 to 4 sage leaves
4
ounces (113 g) unsalted, good quality butter, room
temperature, cut into tablespoons (15 ml)
1
teaspoon (5 ml) kosher salt
¼
teaspoon (1 ml) freshly ground pepper
Soup:
1
tablespoon (15 ml) unsalted butter
1
medium leek, cleaned well, white and light green parts only
[about 6 ounces (170 g) trimmed], sliced, about 1 cup (250 ml)
1
medium butternut squash, peeled, seeded and cut into 2-inch
(5 cm) cubes, about 8 cups (2 L)
1
garlic clove, smashed
1
sprig thyme
1½
teaspoons (7.5 ml) kosher salt, divided
¼
teaspoon (1 ml) freshly ground black pepper
2
tablespoons (30 ml) sherry
4
cups (1 L) chicken broth, low sodium
Make the butter:
1. Put the bacon and sage leaves into the chopping cup. Select Speed
5 and pulse until evenly and finely chopped. Add the butter, salt and
pepper and process until combined.
2. Wrap butter in plastic wrap (twist both ends of the plastic wrap so that
butter will form a log shape). Refrigerate until serving. Butter should be
really cold and hard for serving.
Make the soup:
1. Put the butter into a medium stockpot and place over medium/
medium low heat. Once butter melts, add the leeks. Cook until soft
and fragrant, about 5 minutes. Stir in the butternut squash, garlic,
thyme, ½ teaspoon (2.5 ml) salt and all of the pepper.
2. Stir ingredients together well and cook for an additional 5 minutes. Stir
in the sherry. Once the sherry has just about evaporated, add the broth
so that the squash is completely submerged. Increase the heat. When
the liquid comes to a boil, reduce the heat to a simmer, until squash is
very soft and tender, about 20 minutes.
3. Once tender, select Speed 5 and blend, using the blending shafts and
an up-and-down motion until smooth, about 1 to 1½ minutes.
Rave reviews are almost guaranteed.
32