Bacon Butternut Bisque

A beloved recipe, this Bacon Butternut Bisque was created by Chef Richard Scarzello.  It presents thick and rich flavors and has become a staple item for the Sugarbush Resort après ski crowd that comes for excellent food and entertainment at “The Big Picture,” a movie theater, event space and fulltime restaurant in Waitsfield, Vermont.

Bacon Butternut Bisque

¼ cup bacon, diced

1 Tbsp. butter

1 cup white onion, diced

1 garlic clove, chopped

4 cups butternut squash, peeled, seeded and diced

½ cup carrot, peeled and diced

2 cups heavy cream

Water to cover

Salt and pepper to taste, approximately ½ tsp. each

Wee bit of pure Vermont maple syrup

Render bacon in oil. Add butter and melt. Add onions and cook until translucent, stirring frequently. Add garlic and cook for approximately 5 minutes at medium heat. Add butternut squash and carrots; stir. Add heavy cream and water – enough to cover vegetables. Simmer until squash and vegetables are soft, approximately 1 hour. Puree the soup in the blender and strain through a fine mesh strainer. Season soup with salt, pepper and a hint of maple syrup.

* Amounts are approximated from Chef Scarzello’s ingredient list.

Serving Suggestions: Garnish with balsamic reduction, if you like.

To make balsamic reduction: Pour some balsamic vinegar into the pan; remember it will reduce by half while cooking. Heat on high and whisk briskly, to prevent burning. Sprinkle with sugar, if desired; vinegar naturally sweetens when reduced. Reduce by half, or until the vinegar takes on a syrupy quality. Allow to cool.


Jennie Iverson
Jennie Iverson

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