Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

Name: Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 slices applewood-smoked bacon; 1 Tbsp butter; 907 grams butternut squash - peeled, seeded, and cubed; 1 liters chicken stock; 2 cloves garlic, chopped; 1 teaspoon ground nutmeg; 8 servings salt and ground black pepper to taste; 355 milliliters half-and-half; 2 Tbsps olive oil; 1 large onion, chopped; 454 grams sweet potatoes, peeled and cubed; 118 milliliters white wine

Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon might be just the soup you are searching for. One serving contains 378 calories, 11g of protein, and 21g of fat. This recipe serves 8. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up applewood-smoked bacon, wine, salt and ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

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

Equipment you will use

Oven

Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat.

Ingredients you will need

Sweet Potato

Olive Oil

Pepper

Squash

Salt

Equipment you will use

Bowl

Pour out onto a baking sheet.

Equipment you will use

Baking Sheet

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

Ingredients you will need

Vegetable

Equipment you will use

Oven

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.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain the bacon slices on paper towels; crumble bacon.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Heat bacon drippings and butter together in Dutch oven over medium heat.

Ingredients you will need

Bacon Drippings

Butter

Equipment you will use

Dutch Oven

Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.

Ingredients you will need

Butter

Onion

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.

Ingredients you will need

White Wine

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Vegetable

Squash

Onion

Stock

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.

Ingredients you will need

Vegetable

Soup

Equipment you will use

Dutch Oven

Blender

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.

Ingredients you will need

Salt And Pepper