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6. Stir in lemon juice. Taste and adjust seasoning as desired.
7. Serve immediately, garnished with a dollop of crème fraîche, some
chopped chives and asparagus tips.
Nutritional information per serving (based on 6 servings):
Calories 97 (26% from fat) • carb. 13g • sugars 4g • pro. 5g • fat 35g • sat. fat 2g
• chol. 8mg • sod. 650mg • calc. 45mg • fiber 3g
Butternut Squash Bisque with Bacon Sage Butter
The bacon sage butter partners perfectly with this soup. Rave reviews
are almost guaranteed.
Makes about 7 cups
Butter:
2 slices bacon, diced and cooked through,
about ¼ cup bacon crumbles
3 to 4 sage leaves
4 ounces unsalted, good quality butter, room temperature,
cut into tablespoons
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
Soup:
1 tablespoon unsalted butter
1 medium leek, cleaned well, white and light green parts only
(about 6 ounces trimmed), sliced, about 1 cup
1 medium butternut squash, peeled, seeded and cut into 2-inch
cubes, about 8 cups
1 garlic clove, smashed
1 sprig thyme
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 tablespoons sherry
4 cups 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
salt and all of the pepper.
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