Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

May 14, 2023May 14, 20230 3
Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon
in Soup

Prep

10 min

Cook

1 hr

Ready In

1 hr 10 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 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

Nutrision Information

Servings Per Recipe
6
Calories
479
Sugar
9g
Fat
38g
Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon is a rich and hearty soup that's perfect for chilly fall and winter evenings. The soup is made by roasting cubed butternut squash and sweet potatoes until they're tender and slightly caramelized, then puréeing them with chicken stock, cream, and nutmeg to create a smooth, creamy bisque. Smoked Applewood bacon is crisped up and crumbled on top for a salty crunch that adds depth and flavor to the soup. While this soup is not the healthiest option out there, it's a great way to indulge in the flavors of fall and winter while still getting some healthy vitamins and antioxidants from the squash and sweet potatoes.

Instructions

1.Preheat oven to 375 degrees F (190 degrees C).
2.Toss butternut squash and sweet potatoes with olive oil, salt, and black pepper on a baking sheet.
3.Roast vegetables in the preheated oven until tender, about 35 minutes.
4.Cook bacon in a large pot over medium heat until crisp, about 10 minutes.
5.Remove bacon with a slotted spoon and drain on paper towels, reserving bacon grease in the pot.
6.Add butter to the pot and cook onion and garlic in the bacon grease until onion is translucent, about 5 minutes.
7.Pour in white wine and scrape up any brown bits from the bottom of the pot.
8.Add chicken stock and roasted vegetables to the pot and bring to a simmer.
9.Cook until vegetables are very soft, about 20 minutes.
10.Puree soup with an immersion blender until smooth.
11.Stir in half-and-half and nutmeg and adjust seasoning with salt and black pepper to taste.
12.Ladle soup into bowls and crumble bacon on top before serving.

PROS

Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon is a warm, comforting soup that’s perfect for fall and winter.

The roasted vegetables lend a smoky sweetness to the soup, while the bacon adds a crisp, salty bite.

It’s a great option for those who love a hearty soup that’s still relatively healthy.

CONS

This soup is high in fat and calories, thanks to the bacon and cream.

It’s not a good option for those watching their calorie intake or saturated fat intake.

It’s also not suitable for vegetarians or vegans due to the use of chicken stock and bacon.

HEALTH & BENEFITS

While Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon is not the healthiest soup option out there, it still has some health benefits.
Butternut squash and sweet potatoes are both great sources of vitamins A and C, which are antioxidants that can boost the immune system and improve skin health.
However, the high fat content in this soup means that it should be consumed in moderation as part of a balanced diet.

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