Eddie’s Butternut Squash Bisque Bar

Appetizers, Soups and Salads

Entertain your guests with this smorgasbord-of-an-appetizer featuring our scratch-made butternut squash bisque. Set up your “bisque bar” with an array of tempting gourmet toppings, including your own do-it-yourself candied bacon.

Details

Ingredients

2 qt. Eddie’s Butternut Squash Bisque
½ c. Diamond chopped hazelnuts, toasted
½ c. pomegranate arils, seeds of 1 pomegranate
1 c. Vermont Creamery Crème Fraiche
1/2 c. Belgioioso Gorgonzola crumbles
1 bottle Mike’s Hot Honey
8-10 slices candied bacon*

*Ingredients for Candied Bacon:
8 oz. Nueske’s Applewood Smoked Bacon
½ c. light brown sugar
1 T. Dijon mustard
Non-stick cooking spray

To Prepare

To prepare the candied bacon, preheat oven to 400◦. In a small bowl, combine brown sugar and mustard until smooth. Coat bacon on both sides with mustard mixture. Line a baking sheet with aluminum foil. Place a cooling rack on top of foil. Spray rack generously with cooking spray. Place bacon on rack and roast in the oven for 20 minutes. Allow to cool on the rack for 10-15 minutes. Bacon will get crispier as it cools.

Meanwhile, pour bisque in a large saucepan and simmer at medium-low heat for 10-12 minutes until hot.

To Serve

Set up the bisque bar by transferring the soup to a small chafer or keep warm in a slow cooker. Surround the soup with bowls of toppings: chopped hazelnuts, pomegranate arils, crème fraiche, gorgonzola crumbles, Mike’s Hot Honey and candied bacon.

Pairs With

Pierre Sparr Riesling

Eddie’s Recipe Tip:

Serve the candied bacon from a short vase and use each slice as an edible stirrer for the bisque.