Butternut Squash Bisque with Bacon-Sage Butter

Makes 8 cups

Butter:
2    slices bacon, diced and cooked, for about 2 tablespoons bacon crumbles
3    to 4 fresh sage leaves
4    ounces good-quality unsalted butter, room temperature, cut into tablespoons
Pinch kosher salt
Pinch freshly ground black pepper
 
Soup:
 
3    small leeks, cleaned, white and light-green parts only (about 6 ounces trimmed), cut           into 1-inch pieces
 
1     medium shallot (about ¾ ounce), halved
 
1    tablespoon unsalted butter
 
1    butternut squash (about 2½ pounds), peeled and seeded, cut into 2-inch cubes
 
1    garlic clove, smashed
 
1    thyme sprig
 
2    teaspoons kosher salt, divided
 
¼   teaspoon freshly ground black pepper
 
2   tablespoons sherry
 
5   cups low-sodium chicken broth

Nutritional information per serving (1 cup with 1 teaspoon butter): Calories 157 (31% from fat)  | carb. 23g | pro. 3g | fat 6g | sat. fat 4g | chol. 15mg | sod. 1319mg | calc. 142mg | fiber 3g

Bacon-Sage Butter Nutritional information per serving (based on 1 teaspoon): Calories 37 (98% from fat) | carb. 0g | pro. 0g | fat 4g | sat. fat 3g | chol. 12mg | sod. 12mg | calc. 1mg | fiber 0g

For the butter:

1. Insert the chopping blade into the work bowl of the Cuisinart® food processor.
2. Put the bacon and sage leaves into the work bowl, and pulse on High until evenly and finely chopped. Add the butter, salt, and pepper, and process until combined, scraping down the bowl as necessary.
3. Wrap the 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).

For the soup:

1. Insert the chopping blade into the food processor; fit onto motor base. Put the leeks and shallot into the work bowl and pulse on High to evenly chop, 8 to 10 pulses.
2. Put the butter into a Cuisinart® enameled cast iron pot, and place over medium to medium-low heat. Once the butter has melted, add the chopped shallot-leek mixture, and cook until soft and fragrant, about 5 minutes.
3. Stir in the squash, garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to combine, and cook for 5 minutes. Stir in the sherry.
4. Once the sherry has just about evaporated, add the broth so that the squash is completely submerged. Raise the heat to medium-high.
5. Once the liquid comes to a boil, reduce the heat to a simmer, and cook until the squash is soft and tender, 25 to 30 minutes.
6. Strain the soup, reserving the liquid and discarding the thyme sprig. Put half of the liquid and half of the soup solids into the jar of a Cuisinart® blender. Run on Low for about 10 seconds, and then switch to High to blend completely.
7. Return the processed soup to the pot. Repeat with the remaining ingredients, holding back the liquid to reach the desired consistency. Add the remaining salt ½ teaspoon at a time, tasting with each addition until the desired seasoning is achieved.
8. Ladle soup into individual serving bowls, and place a pat of butter on top of the soup. Serve immediately.