Bacon Butternut Bisque Recipe (video)

butternut bisque with bacon and corn

Calling all butternut squash lovers! This simple and delicious butternut bisque is the ultimate fall soup! This bisque is made with smoky bacon, oven-roasted squash and sweet corn – ingredients that would make any soup irresistible! It’s the perfect soup for those chilly fall evenings when you’ll want to reach for something warming! I love to add an extra little bit of cream or creme fraiche on top, along with some extra bacon and corn to garnish the top. The extra cream gives this soup even more creaminess! Serve it with some toasted French baguette to soak up all that goodness!

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How to Make Butternut Bisque

A bisque is a pureed soup made with a variety of vegetables and seafood or meats. For this recipe, you can use a base of chicken, beef or vegetable broth. I start this soup off with my oven-roasted butternut squash. It’s seasoned with simple seasonings of salt, pepper, smoked paprika and thyme. The smoked paprika adds even more smoky flavor and truly complements the squash. While the squash is roasting, I prepare a simple soup base with onions, celery and garlic. Once the squash is fork tender, it’s added to the soup and then pureed into perfection, creating a silky smooth, sweet and simply incredible bisque! I like to also add cream to this recipe to make the soup extra creamy.

And to add that smoky flavor that is perfect for fall, I also add crispy bacon bits! The bacon, along with the corn, is the perfect addition to this butternut soup! The corn and bacon add tons of crunchy texture and flavor! Top the soup off with additional cream to make it even creamier! Even my husband, who’s not the biggest fan of butternut squash, loves this soup and always has seconds!

bacon and corn butternut bisque recipe

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Bacon Butternut Bisque video recipe

Bacon Butternut Bisque Recipe (video)

15 mins prep + 30 mins cook
4 servings
Easy butternut bisque with smoky bacon bits, corn and cream!

Ingredients 

  • 1 medium butternut squash, cubed
  • 1 tablespoon each: fresh thyme; fresh rosemary, chopped
  • 1 tsp each: sea salt, ground black pepper, smoked paprika, dried basil
  • olive oil
  • 5 to 6 slices smoked bacon
  • 1 cup canned corn, drained
  • 2 celery sticks, chopped
  • 1 medium onion, chopped
  • 5 garlic cloves, crushed
  • 1/2 teaspoon salt
  • 6 cups beef or vegetable broth
  • 1 cup half-and-half or cream

Instructions

  • Preheat oven to 425F. Split squash in half and scoop out the seeds; discard. Use a sharp knife or peeler to peel the squash, then cut into cubes. Spread the cubed squash onto a baking sheet. Drizzle with olive oil and season lightly with salt and ground black pepper. Add the fresh thyme and rosemary; season generously with smoked paprika and dried basil. Use a spatula and toss the squash together with the seasons. Bake in preheated oven for 25-30 minutes squash is tender and edges are caramelized.
  • Meanwhile, preheat a large pan over medium heat. Render the bacon until browned and crispy. Remove the bacon onto paper towels to absorb the excess grease. Into the same pan, add the corn and saute for a few minutes until lightly browned; remove into small bowl. Turn heat down slightly then add the onion, garlic and celery. Saute for 5 minutes until tender.
  • Place oven roasted butternut, onion mixture, broth and 1/2 teaspoon salt into a large soup pot. Bring the soup to a simmer and simmer for about 20 to 25 minutes. Remove from the stove and use a blender to puree the mixture. I recommend using a submersible blender. The cream or half-and-half can be added directly into the soup pot and stirred into the bisque, OR add a drizzle of cream into each soup bowl.
  • For the topping, dice the rendered bacon into small bits and combine with the corn. Add half of the mixture directly into the bisque and use the remaining mix to top each bowl.

Nutrition

Calories: 373kcal | Carbohydrates: 38g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1980mg | Potassium: 902mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20932IU | Vitamin C: 44mg | Calcium: 176mg | Iron: 2mg