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.