For a vegetarian option, omit the bacon and use vegetable stock. A swirl of cream or a dollop of crème fraîche adds an extra touch of elegance. Adjust the amount of nutmeg to your preference.
Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon
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PREP TIME15 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS51
Embrace the autumnal spirit with this luxuriously smooth bisque. Roasted butternut squash and sweet potato create a symphony of sweet and savory flavors, perfectly complemented by the smoky richness of applewood bacon. A touch of nutmeg adds warmth, making this bisque an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol31 mg
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Fiber4 g
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Protein8 g
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Saturated Fat6 g
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Sodium788 mg
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Sugar6 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C).
02
StepCombine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Spread evenly onto a baking sheet.
03
StepBake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
04
StepPlace bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
05
StepHeat bacon drippings and butter together in a Dutch oven over medium heat. Sauté onion and garlic in the hot butter mixture until onion is translucent, 7 to 10 minutes.
06
StepPour 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 the wine is reduced by half, 3 to 5 minutes.
07
StepStir roasted squash mixture into onion mixture; add chicken stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
08
StepCarefully transfer the vegetable mixture to a blender, filling it no more than halfway. Secure the lid and pulse a few times before blending continuously until smooth. Repeat in batches until all soup is pureed. Return pureed soup to the Dutch oven.
09
StepStir half-and-half into the pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir in nutmeg; season with salt and pepper to taste. Ladle into bowls and garnish with crumbled bacon.
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Norris Huels
Jun 28, 2025Easy to follow instructions and a fantastic result. Thank you for sharing this recipe!
Demetrius Stromanhickle
Apr 22, 2025The nutmeg adds such a lovely warmth to the soup. I'll definitely be making this again.
Haven Haag
Apr 21, 2025I made this for Thanksgiving and it was a huge hit! Everyone raved about it.
Polly Kassulke
Jan 5, 2025I substituted coconut milk for the half-and-half to make it dairy-free, and it was still delicious!
Desmond Kulas
Dec 25, 2024This bisque is absolutely divine! The smoky bacon with the sweet squash is a perfect combination.