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

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 30 m
  • Ready In1 h 45 m
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
  • 3Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
  • 4Place 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.
  • 5Heat 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.
  • 6Pour 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.
  • 7Stir 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.
  • 8Pour 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.
  • 9Stir 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.
Ingredients
  • 8 servings
  • 282 cals
  • 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
  • 1/2 cup white wine
  • 1 1/2 quarts chicken stock
  • 1 1/2 cups half-and-half
  • 1 teaspoon ground nutmeg
Nutrition

Amount per serving ( 5 total)

  • Calories:
    282
    14%
  • Fat:
    14.6
    22%
  • Carbs:
    30.1
    10%
  • Protein:
    7.5
    15%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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