Recipe by Donald
"I tried out for the show 'Master Chef' this past October in New York City. One of my fellow contestants made a pumpkin soup with applewood bacon. He made it to the next round, but sadly I did not. This is my rendition of his soup. I made it my own by using butternut squash and sweet potato and made it richer by turning this into a bisque. I hope you enjoy it as much as I did. Please share your comments. For less-fat option substitute half-and-half with milk or nonfat half-and-half."
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1 (2 pound)
butternut squash - peeled, seeded, and cubed
sweet potatoes, peeled and cubed
salt and ground black pepper to taste
1 1/2 quarts
1 1/2 cups
This recipe is fabulous! We have finally found a great butternut squash recipe. We followed the recipe as written except that we used an immersion blender and added a dash of cinnamon at the end. Unless we missed it the recipe did not mention when to add the garlic, we did after the onion was translucent. 15 minutes of prep is a little misleading; it took my husband and I at least 30 minutes (but we are not master chefs). Thanks for the recipe Donald.
Delicious! I used milk instead of half and half. Other than that I followed the recipe and everyone loved it!
Was a great hit a Thanksgiving dinner this year.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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