Smokey Bacon Butternut Bisque

  • 8 slices thick-cut hickory smoked bacon
  • 1 medium onion, chopped
  • 3 cups butternut squash or pumpkin puree
  • 4 cups chicken broth
  • 1 teaspoon crushed dried rosemary
  • 2 teaspoons smoked paprika
  • 8 oz. smoked gouda cheese, grated
  • ¼ cup heavy cream

In a large stockpot over medium-low heat, cook the bacon until it's almost crisp. Remove it from the pot and transfer it to a paper towel-lined plate to cool. Once cool, crumble the bacon into small pieces and set aside.

Using the same stockpot, add the onions and cook for 3-5 minutes or until translucent and softened.

Whisk in the squash or pumpkin puree and chicken broth until smooth. Stir in the rosemary and paprika; turn the heat up to medium. Once the soup begins to simmer, slowly stir in the grated gouda a few handfuls at a time until it is completely melted. Stir in the heavy cream and crumbled bacon. Taste and adjust the seasonings (including salt and pepper) before serving.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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