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Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Spiced roasted butternut squash and sweet potato bisque topped with applewood bacon crumbles.
Ingredients:
  • 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 large onion, chopped
  • 2 cloves garlic, chopped
  • 0.5 cup white wine
  • 1.5 quarts chicken stock
  • 1.5 cups half-and-half
  • 1 teaspoon ground nutmeg
Instructions:
  • Preheat oven to 375°F (190°C) for perfectly baked results.
  • In a bowl, mix squash, sweet potatoes, olive oil, salt, and pepper, ensuring everything is evenly coated. Transfer the mixture to a baking sheet.
  • Roast the vegetables in the oven at a high temperature, flipping halfway through, until they are golden brown and tender, for about an hour.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Save 1 tablespoon of bacon drippings. Drain bacon on paper towels and crumble.
  • In a Dutch oven over medium heat, combine bacon drippings and butter. Cook onion in the mixture until translucent, about 7 to 10 minutes.
  • Pour the white wine into the pan and bring it to a lively boil, using a wooden spoon to scrape up the flavorful browned bits from the bottom. Simmer until the wine reduces by half, which should take 3 to 5 minutes.
  • Combine the roasted squash with the onions, then pour in the stock and bring to a boil. Lower the heat and simmer until the vegetables are tender, around 10 minutes.
  • Transfer the vegetable mixture to a blender, filling it no more than halfway. Secure the lid and pulse a few times before blending until smooth in batches. Pour the pureed soup back into the Dutch oven.
  • Blend half-and-half into the pureed soup, simmer gently for about 5 minutes until heated through. Add nutmeg, season with salt and pepper, then serve in bowls topped with crumbled bacon.

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