Butternut Squash Bisque With Bacon Sage Butter

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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

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