Let me introduce you to my new favorite fall recipe, Butternut Squash And Bacon Bisque. Isn’t it beautiful? Well, let me tell you, it’s also fresh and flavorful.
The saddest part of this story however is that, it’s currently 90 degrees here in San Diego. Not exactly what you would call soup weather. To be honest I don’t know that soup weather really exists here except for a few rare days out of the year. Thankfully I have air conditioning, candles that smell like pumpkin pie french toast, and this delicious Butternut Squash And Bacon Bisque so I can pretend fall is here.
I would have served this up with some tasty jalapeno cornbread but I got so excited about making the bisque that I totally spaced and didn’t realize I had forgotten it until it was too late! Does that ever happen to you when you’re cooking? Just goes to show how much I was looking forward to enjoying this meal.
1 Butternut Squash (About 3 lbs., peeled, seeded, and cut into 1 inch chunks )
1 Red Onion (Diced)
1 Red Bell Pepper (Chopped)
1 Granny Smith Apple (Peeled & Chopped)
8 Slices Maple Flavored Bacon (Diced)
2 Tbs. Olive Oil
2 Cloves Garlic (Minced)
Salt & Fresh Ground Pepper (To Taste)
2 Tbs. Fresh Thyme (Stems Removed)
2 ½ Cups Chicken Stock (More Can Be Added If The Bisque Is Too Thick For Your Liking)
⅓ Cup Crumbled Goat Cheese
3 Tbs. Chopped Chives
4 Tbs. Roasted Pepitas
I’m really happy that you are trying out my recipe for Butternut Squash And Bacon Bisque. Would love to see how it turns out for you! Be sure to tag me on Instagram @natashasfoodadventures or use my hashtag #natashasfoodadventures.