Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon Recipe

When the weather begins to cool and the leaves start to change, there's nothing quite like a warm and comforting bowl of soup to help usher in the fall season. This Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon is the perfect dish to serve on a chilly autumn evening. It's rich, creamy, and full of flavor, with the added smokiness from the bacon taking it to the next level.

The combination of butternut squash and sweet potatoes creates a velvety texture a...

The combination of butternut squash and sweet potatoes creates a velvety texture and a slightly sweet, earthy flavor that pairs perfectly with the salty, smoky notes of the bacon. This soup is also incredibly versatile and can be served as a starter for a dinner party or as a comforting weeknight meal, paired with a crusty loaf of bread and a crisp green salad.

One of the best things about this recipe is that it's relatively simple to make, with the majority of the cooking time spent roasting the vegetables in the oven. This allows the natural sugars in the squash and sweet potatoes to caramelize, intensifying their flavor and adding depth to the soup. The addition of smoked applewood bacon brings a savory, smoky element that complements the sweetness of the vegetables, creating a delicious and well-balanced dish.

For those who are looking to add even more depth of flavor to this bisque, consider using homemade chicken or vegetable stock instead of store-bought. The richness and depth of homemade stock will elevate the soup to a new level and add an extra layer of complexity to the dish. Additionally, consider experimenting with different garnishes such as a drizzle of tangy Greek yogurt, a sprinkle of fresh herbs, or a handful of crispy croutons to add texture and contrast to the creamy bisque.

Overall, this Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon is a satisfying and comforting dish that captures the essence of fall in every spoonful. Whether you're serving it as a comforting weeknight meal or as a show-stopping starter for a dinner party, this bisque is sure to impress and delight all who taste it. So, grab a few simple ingredients and get ready to savor the flavors of the season with this delicious and hearty soup.

1 (2 pound) butternut squash - peeled, seeded, and cubed
1 pound sweet potatoes, peeled and cubed
2 tablespoons olive oil
salt and ground black pepper to taste
8 slices applewood-smoked bacon
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, chopped
½ cup white wine
1 ½ quarts chicken stock
1 ½ cups half-and-half
1 teaspoon ground nutmeg

Information

Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 8
Yield: 8 servings

Preheat oven to 375 degrees F (190 degrees C).

Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.

Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.

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.

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.

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.

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.

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.

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.

Nutrition

282 cal.

Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 31mg
Sodium: 788mg
Total Carbohydrate: 30g
Dietary Fiber: 4g
Total Sugars: 6g
Protein: 8g
Vitamin C: 27mg
Calcium: 133mg
Iron: 2mg
Potassium: 751mg

How to Make Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon - A Step-by-Step Guide

Ingredients

Information

Nutrition

282 cal.

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