Preparation

1. Soup: 1. Insert the chopping blade into the food processor; fit onto motor base. Put the shallot and leeks into the work bowl and pulse on High to evenly chop, about 8 to 10 pulses. 2. Put the butter into a stockpot/large saucepan and place over medium/medium-low heat. Once butter has melted, add the chopped shallot/leek mixture and cook until soft and fragrant, about 5 minutes. 3. Stir in the butternut squash, garlic, thyme, ½ teaspoon salt and pepper. Stir ingredients together and cook for an additional 5 minutes. Stir in the sherry. 4. Once the sherry has just about evaporated, add the broth so that the butternut squash is completely submerged. Raise the heat. 5. Once the liquid comes to a boil, reduce the heat to a simmer, cooking until squash is very soft and tender, about 25 to 30 minutes. 6. While soup is simmering, make the butter. Strain the soup, reserving the liquid and discarding the thyme sprig. Put half of the liquid and half of the soup solids into the blender jar. Run on Low for about 10 seconds and then switch to High to blend completely. 7. Pour soup into a clean pot. Repeat with remaining ingredients, holding back liquid to reach desired consistency. The soup will need to be seasoned at this point. Add ½ teaspoon of remaining salt at a time, tasting with each addition until desired seasoning is achieved.
2. To serve: 1. Ladle soup into individual serving bowls and place a pat of butter in each bowl. Bacon Sage Butter: Insert the chopping blade into the food processor; fit onto motor base. 2. Put the bacon and sage leaves into the work bowl and pulse on High until evenly and finely chopped. Add the butter and pinch each of salt and pepper and process until combined, scraping down sides as necessary. 3. Wrap butter in plastic wrap (twist both ends of the plastic so that butter will form a log shape). Refrigerate until serving (butter should be very cold and firm for serving).