- 6 slices thick-cut bacon, diced, divided
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1 small yellow onion, chopped
- 2 tbsp. olive oil
- 1 ½ teaspoons kosher salt, divided
- 1 c canola oil or other neutral vegetable oil
- 2 large shallots thinly sliced
- 3 c chicken broth
- ½ cup heavy cream
- 1 tsp. finely chopped fresh sage
- 1 tsp. finely chopped fresh thyme
- ¼ teaspoons ground black pepper
- Pinch of dried crushed red pepper
- Preheat oven to Roast 400 degrees. In the baking pan, toss together half of the diced bacon, all of the squash and onion, olive oil, and 1 teaspoons kosher salt. Roast until the squash is tender, 25-30 minutes. Set aside.
- Heat a medium skillet over medium heat. Add remaining half of the diced bacon and cook until well-browned and crispy, about 8 minutes. Transfer to a plate lined with paper towels. Set aside.
- In a small saucepan, heat 1 cup of canola oil over medium-high heat until it registers 275°F on a deep-fry thermometer. Add the shallots and cook until golden brown, about 5 minutes. Transfer the shallots to a plate lined with paper towels. Set aside.
- Add chicken broth, heavy cream, sage, thyme, remaining ½ tsp kosher salt, black pepper, and crushed red pepper to the blender. Add the roasted vegetable mixture. Select Soup setting and press start. Once the cycle finishes, serve immediately with reserved crispy shallots and bacon.