FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Butternut Squash Bisque With Bacon Sage Butter

Comments

Add a comment

Ingredients

Soup:

1 medium shallot (about ¾ ounce), halved

3 small leeks, cleaned well, white and light green parts only (about 6 ounces trimmed), cut into 1-inch pieces

1 tablespoon unsalted butter

1 butternut squash (about 2½ pounds) peeled and seeded, cut into 2-inch cubes

1 garlic clove, smashed

1 thyme sprig

2 teaspoons kosher salt, divided

¼ teaspoon freshly ground black pepper

2 tablespoons sherry

5 cups chicken broth, low sodium

Bacon Sage Butter:

2 slices bacon diced and cooked through, about 2 tablespoons bacon crumbles

3 to 4 fresh sage leaves

4 ounces GOOD quality unsalted butter, like Plugra or Kerrygold, room temperature, cut into tablespoons

pinch kosher salt

pinch freshly ground black pepper

You might also like

Butternut Cider Bisque
Framed Cooks
Thai Flavored Butternut Squash And Crab Bisque
My Kitchen in the Rockies
Butternut Squash & Apple Bisque
SHAPE Magazine
Chipotle Butternut Sqash Bisque
Food52
Brie's Butternut Squash Bisque
Sunset
Roasted Butternut Squash And Garlic Bisque
Tea and Cookies
Curried Butternut-Shrimp Bisque
Southern Living
Tex-Mex Butternut Bisque
Southern Living
Butternut Squash Chipotle Bisque
Best Foods
Curried Squash-And-Pear Bisque
Cooking Light