Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

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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Ingredients

1 h 45 m servings 282 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 788 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
  3. Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
  4. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
  5. Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
  6. Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
  7. Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
  8. Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
  9. Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

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Reviews

Read all reviews 10
  1. 12 Ratings

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Most helpful positive review

This was "Autumn" in a bowl. The white wine added the unique flavor tying the whole dish together. With that said, I didn't care for the nutmeg in it having tried it both ways. I did add a spira...

Most helpful critical review

I made this exactly as the recipe stated and it was the blandest soup I've eaten in a while. If I try it again I will have to do some major tweaks! Sorry!

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This was "Autumn" in a bowl. The white wine added the unique flavor tying the whole dish together. With that said, I didn't care for the nutmeg in it having tried it both ways. I did add a spira...

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 en...

Delicious! I used milk instead of half and half. Other than that I followed the recipe and everyone loved it!

The concept of the soup was fantastic but I did have to make a couple of tweaks. One no nutmeg instead I use cinnamon like everyone else suggested. two I didn't use the bacon. ultimately taste ...

Definitly not a cook, like not at all, and I did it! It was labor intensive but so worth it. I substituted cinnamon for nutmeg and it was still delicious. Definitly recommend!

It was delicious! I used an unoaked chardonnay for the white wine - it was surprisingly perfect. I added garlic and used less nutmeg - more of a savory than sweet soup. Thanks!

I made this exactly as the recipe stated and it was the blandest soup I've eaten in a while. If I try it again I will have to do some major tweaks! Sorry!

A local restaurant makes a sweet potato soup that I love. I gave this recipe a try and it is as good as, if not better than, the restaurant's version. It is one of the best soups I have ever ma...

This was DELICIOUS. I used maple smoked turkey bacon as that's what I had. It was so yummy. Complex enough for adult palettes but also "yummy for my tummy" as quoted by the picky eater in my hou...

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