6 pieces thick-cut bacon, diced, cooked, fat reserved
Butter (enough to make 1/3 cup when added to reserved bacon fat)
1 medium yellow onion, medium diced
2 celery stalks, medium diced
1 (3 1/2 lb) butternut squash, peeled, seeded, and medium diced
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
3 1/2 cups chicken stock
2 (5.2-oz) containers Boursin cheese with fine garlic and herbs
Kosher salt and ground black pepper, to taste
Cayenne pepper, to taste
1 tablespoon chives, chopped
DirectionsMelt, in a large Dutch oven, butter and reserved bacon fat over medium–high heat. Add onion and celery, and cook 2–3 minutes, until slightly softened. Add butternut squash and thyme leaves; cook 8 minutes, until squash begins to soften. Add flour and stir until fully incorporated, creating a compound roux.
Slowly add chicken broth and bring to a boil. Reduce heat, cover and simmer 10 minutes, until squash is tender when pierced with a fork. Puree squash mixture, using an immersion blender, until smooth. Add Boursin cheese, salt and both peppers. Stir until cheese is melted.
Garnish each bowl with crumbled bacon and chives. Serves 4.