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