Squash Bisque

Render the sliced bacon in a large, heavy-bottomed pot over medium heat until the fat is released and the bacon is crisp, about 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the diced carrots and onions to the pot and sauté in the bacon fat over medium heat, stirring occasionally, until softened and beginning to caramelize, about 10 minutes.

Pour in the chicken stock and add the bouquet garni, bringing the liquid to a gentle simmer.

Add the cubed potatoes and acorn squash to the simmering broth and cook until both vegetables are completely tender, about 25 minutes.

Remove the bouquet garni from the pot and discard. Working in batches if necessary, carefully transfer the solids and enough broth to a blender or food mill and purée until completely smooth.

Return the purée to the remaining broth in the pot and stir well to combine. Bring the bisque to a gentle simmer over medium heat.

Season the bisque with the sugar, salt, and cayenne pepper to taste. Stir in the dark rum and fresh lime juice, adjusting seasoning as needed.

Ladle the bisque into serving bowls and garnish with the reserved crispy bacon and chopped fresh parsley. Serve immediately while hot.