Butternut squash bisque with candied bacon

Butternut squash bisque with candied bacon


Some soups are seasonal. Butternut squash bisque is a soup I look forward to each fall. Every year, as the season approaches, enthusiasm surfaces in anticipation. That being said, it's also a soup that I enjoy, but after I've had it once, forget about it until the following year. I decided that I wanted to create a version that I would miss once it was gone. Miss. Think about. Crave. And, make again a couple of weeks later. Therefore I created a recipe that was more complex than my previous recipes. And then, I added maple bacon. I made it today and I'll be making it again soon! 


Miss You
It seemed appropriate. I've been listening to The Rolling Stones lately while I run and well, this song fit the bill. 

2 tb olive oil
1 c yellow onion
2 cloves of garlic
1 ts fennel seed
1/2 tb fresh ginger
1 medium sized apple
2 c butternut squash
1 c acorn squash
32 oz chicken or vegetable broth
1/4 c apple brandy
2 tb maple syrup
1/2 ts tumeric
1/2 ts curry
1/4 ts white pepper
1/8 ts ground nutmeg
Salt and pepper to taste
3 slices of bacon
2 tb maple syrup

-Add olive oil to a large soup pot and heat on medium to high
-Add onion and garlic and sautee for 5-7 min until onions are translucent and aromatic
-Add apple, ginger, and fennel seeds and saute for 3-4 min
-Add the next 9 ingredients and bring to a boil
-Reduce heat to medium low and cook for 20 min
-Season with salt and pepper
-Cook bacon on medium heat in a frying pan until crispy
-Remove bacon from the pan and place on a plate with paper towels to soak up the fat
-Brush bacon with maple syrup
-Chop bacon and garnish soup