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Autumn Harvest Butternut Bisque Ingredients: * 1 medium butternut squash, cubed * 1 tablespoon fresh thyme * 1 tablespoon fresh rosemary, chopped * 1 tsp sea salt * 1 tsp ground black pepper * 1 tsp smoked paprika * 1 tsp dried basil * Olive oil * 5–6 slices smoked bacon * 1 cup canned corn, drained * 2 celery sticks, chopped * 1 medium onion, chopped * 5 garlic cloves, crushed * ½ tsp salt * 6 cups beef or vegetable broth * 1 cup half-and-half or cream Instructions: 1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, thyme, rosemary, sea salt, black pepper, smoked paprika, and dried basil. Roast until tender, about 25–30 minutes. 2. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside; leave the rendered fat in the pot. 3. Add onion, celery, and garlic to the pot. Sauté until softened and fragrant, about 5 minutes. 4. Stir in roasted butternut squash and corn, cooking for 2–3 minutes. 5. Pour in the broth, bring to a boil, then reduce heat and simmer for 15–20 minutes to let flavors meld. 6. Use an immersion blender (or regular blender in batches) to purée the soup until smooth and creamy. 7. Return the puréed soup to the pot, stir in half-and-half or cream, and adjust seasoning with salt and pepper. 8. For the topping: dice the cooked bacon into small bits and combine with the corn. Sprinkle this mixture on top of each serving when serving