Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

Donald 3

"I tried out for the show "Master Chef" this past October in New York Ciy. 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."
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Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat oven to 375 degrees.
  2. Place olive oil, squash, sweet potato and salt and pepper (to taste) in a bowl and toss until coated evenly. Place on baking sheet and roast in oven for 60 minutes (flipping at least once) or until tender and slightly caramelized.
  3. While squash and potato is roasting cook bacon in pan. Once cooked slightly crisp remove from pan and place on a paper towel and set aside. Use 1 tablespoon of bacon drippings and butter to sauté onion and garlic over medium heat in dutch oven or stock pot. Cook until translucent then add white wine and reduce by half. Remove from heat and set aside until squash and potato is ready.
  4. Add squash and sweet potato from baking sheet to pot. Add stock and bring to a boil. Turn down heat and simmer for 10 minutes.
  5. Purée all ingredients from pot in batches in a blender. Return to pot and stir in half and half. Cook over medium-low heat for 5 minutes or until warmed throughout. Stir in nutmeg and any additional salt and pepper to taste.
  6. Serve in soup bowl and garnish with one crumbled piece of bacon in each bowl.



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