If you like creamy soups with just a touch of spice, Butternut Squash Bisque with Bacon is it! Normally a bisque is very creamy but we wanted to add just a bit of texture by leaving some small chunks of roasted butternut squash. When the bisque is ready to serve we like to drop a dollop of sour cream on top and then a sprinkle some bacon bits to add a nice salty crunch.
I’ve been meaning to sit down and finish the butternut squash bisque post for almost a week. What have I been doing? Well, I’ve been trying to figure out the ins and outs of Lightroom and Photoshop and get away from my crutch — PicMonkey. If you’re not familiar with photography, Lightroom and Photoshop are photo editing programs that can create miracles, or so I’ve been told. To be honest, I’ve witnessed the power of both programs but for some reason that power eludes me.
I promised myself that November would be the month that I learned the two programs and start using them for my food photography edits. Unfortunately I’m also trying to figure out how to use the Manual mode on the camera and shoot in RAW. When I told my Honey that I had to shoot in RAW for the two programs, he got a gleam in his eyes. I had to explain that the camera does the RAW thing and it all has to do with the quality of the editing.
I know– too much information– I can feel your eyes glazing over.
Well, to accomplish my goal I went back to listening and watching my videos on LR and PS. As I watched, I nodded my head in perfect understanding. Everything seemed amazingly clear. I got all excited about using the information. I knew this info would turn my photos into extra-ordinary yummy representations of our dishes. I couldn’t wait for the instructor to finish the instruction so I can get to it! The minute the video screen went black I opened up Lightroom. I pulled up a photo of the Butternut squash bisque.
Okay, so far, it went according to the instructions. The photo was now in what is known as the Library module — believe me it’s a whole different language. I knew I was supposed to go from there to the Develop module — that’s where all the magic happened. I looked at the new screen and froze. I didn’t remember a thing. Did the instructor say to take care of the white balance first or was it the exposure? No, no it was the blacks, or was it the whites? I started messing first with one slider and then another. You see, the adjustments are sliders. Argh!! Oh my heavens, the photo ended up looking so bad I had to reset. How frustrating! I did this several times and each time I had to hit reset.
*sigh* I was back to square one.
But I’m a stubborn Italian. I will conquer Lightroom and Photoshop, just not this time! And since I wanted this post out before Thanksgiving because the Butternut Squash Bisque with Bacon would make a delicious first course, I knew I needed to go back to my old reliable photo editor — PicMonkey.
Tutti a tavola è pronto.
Un caro saluto e alla prossima.
Butternut Squash Bisque With Bacon
- 2 lbs. butternut squash peeled and diced into 3/4" pieces
- 3 strips bacon diced, fried and set aside on paper towels
- 1 large onion diced
- 1 medium carrot peeled and diced
- 4 cloves garlic peeled
- 2 Tablespoons extra-virgin olive oil
- 3 cups chicken or vegetable broth vegan
- 1/3 cup dry white wine
- 2 teaspoons fresh thyme finely chopped
- 2 teaspoons fresh rosemary finely chopped
- 2 teaspoons sage finely chopped
- 1/2 teaspoon red pepper flakes more or less according to taste
- 1/4 teaspoon allspice
- 1/3 cup half and half
- sea salt and freshly grated black pepper to taste
- Sour cream garnish
- Bacon bits will be sprinkled on top
- Preheat oven to 400 F. Place squash, onion, carrot and garlic in a roasting pan with herbs. Toss with olive oil and sprinkle with sea salt. Roast 40 minutes until the squash is soft.
- Place vegetables in a soup pot or Dutch oven. Add broth, wine, allspice and red pepper flakes. Simmer for 20-25 minutes.
- Remove from heat. If you'd like some texture to your soup, remove some squash chunks, about 1 cup, with a slotted spoon and set aside. Puree the soup using a stick blender or in a regular blender.
- Pour back into the pot or Dutch oven and stir in the half and half. Add the squash chunks to the soup. Adjust seasonings to taste.
- To serve: ladle soup in bowls and add dollops of sour cream in center then sprinkle bacon bits top.
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