WINE & FOOD AFFAIR RECIPES

Soups

Butternut-Bacon Bisque

Matrix Winery

3291 Westside Road
Healdsburg, CA 95448
matrixwinery.com

Perfect for a chilly autumn day, this beautiful butternut bacon bisque is the quintessence of the harvest season. Rich, creamy butternut squash marries marvelously with the crisp, salty topping of bacon and fresh chives to create the perfect pairing with our Pinot Noirs.

Butternut Bacon Bisque

Ingredients:
  • 5 pounds butternut squash
  • 4 tablespoons unsalted butter
  • 1 cup chopped shallots
  • 6 cups chicken broth
  • 2/3 cup dry white wine
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground white pepper
  • 1 tablespoon freshly grated nutmeg
  • 2 to 4 cups heavy cream or half-and-half
  • 6 to 8 applewood smoked bacon slices
  • 1 bunch fresh chives, minced

Directions:

Preheat the oven to 375°F.

Cut the butternut squash in half lengthwise and scoop out the seeds. Place, cut side down, on a baking sheet and roast until tender, 45 to 60 minutes. When the squash is cool enough to handle, scoop out the pulp into a bowl. Set aside. 

In large, heavy pot, melt the butter. Add the shallots and cook, stirring occasionally, until tender. Add the squash pulp, broth and wine and bring to a boil, stirring occasionally. Reduce the heat to a simmer, and add the salt, white pepper and nutmeg. Simmer to let the flavors blend, 30 to 45 minutes.

Working in small batches, carefully process the soup in a regular blender, or process it in the pot with an immersion blender. Force the soup through a strainer or sieve, leaving the pulp behind. 

Return the soup to the stovetop and warm until heated through, then add the cream. The amount you use depends on how rich you want to make it. Adjust the seasonings with salt and white pepper.

In a fry pan, cook the bacon until crisp. Transfer to paper towels. Let cool, then crumble into bite-size pieces or smaller. 

Ladle the soup into bowls, and garnish with the bacon and chives. 

Notes: Vegetarians can substitute vegetable broth for the chicken broth and caramelized onions for the bacon. For a vegan version, use coconut milk instead of heavy cream or half-and-half.

We have paired this dish specifically with our 2012 Bacigalupi Reserve Pinot Noir, which received the Best in Show designation at the 2014 International Women's Wine Competition.