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

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

Directions

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

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

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

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

Recipe Yield

Recipe Note