I tried out for the show 'Master Chef' this past October in New York City. One of my fellow contestants made a pumpkin soup with applewood bacon. He made it to the next round, but sadly I did not. This is my rendition of his soup. I made it my own by using butternut squash and sweet potato and made it richer by turning this into a bisque. I hope you enjoy it as much as I did. Please share your comments. For less-fat option substitute half-and-half with milk or nonfat half-and-half.

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

282 calories; protein 7.5g 15% DV; carbohydrates 30.1g 10% DV; fat 14.6g 23% DV; cholesterol 31.2mg 10% DV; sodium 788.1mg 32% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2014
This was "Autumn" in a bowl. The white wine added the unique flavor tying the whole dish together. With that said I didn't care for the nutmeg in it having tried it both ways. I did add a spiral of sour cream that was wonderful and enhancing. I also toasted the butternut seeds and added a touch of them on top of the bacon. Read More
(7)

Most helpful critical review

Rating: 3 stars
03/20/2019
I will and i did. Didn't add the wine added more heavy cream and used a little milk extra butter and cinnamon. I didn't use the blender i used a mixer instead. Read More
17 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/19/2013
This recipe is fabulous! We have finally found a great butternut squash recipe. We followed the recipe as written except that we used an immersion blender and added a dash of cinnamon at the end. Unless we missed it the recipe did not mention when to add the garlic we did after the onion was translucent. 15 minutes of prep is a little misleading; it took my husband and I at least 30 minutes (but we are not master chefs). Thanks for the recipe Donald. Read More
(7)
Rating: 5 stars
10/13/2014
This was "Autumn" in a bowl. The white wine added the unique flavor tying the whole dish together. With that said I didn't care for the nutmeg in it having tried it both ways. I did add a spiral of sour cream that was wonderful and enhancing. I also toasted the butternut seeds and added a touch of them on top of the bacon. Read More
(7)
Rating: 5 stars
01/11/2014
Delicious! I used milk instead of half and half. Other than that I followed the recipe and everyone loved it! Read More
(3)
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Rating: 5 stars
01/20/2020
This was great! I used maple bacon tossed squash in maple sugar and smoky sea salt before roasting. I cooked the bacon in the Dutch oven to save on another pan to wash and poured off all but about a tablespoon of the bacon fat. Immersion blender when done and a combo of heavy cream half&half and water to use up a bunch of leftovers. Read More
(1)
Rating: 4 stars
11/24/2016
The concept of the soup was fantastic but I did have to make a couple of tweaks. One no nutmeg instead I use cinnamon like everyone else suggested. two I didn't use the bacon. ultimately taste better without the bacon because it's too salty for something that comes out decently sweet. Also I roasted the sweet potatoes after tossing it in brown sugar coarse salt a little paprika and olive oil. I tossed the squash in paprika and coarse salt and olive oil instead of just pepper which got rid of that bland taste. Less milk (1cup) less stock (5 cups) makes it a little better so it's a nice solid bisque. Read More
Rating: 5 stars
01/16/2020
So good. I will definitely make it again. In only had turkey bacon so I used that instead. As a result it required 1 tsp of olive oil to brown properly. I didn't have any wine so I omitted it and added a tablespoon each of butter and balsamic vinegar to compensate. I also only had heavy whipping cream on hand so I mixed 3/4 c of heavy whipping cream with 3/4 c of water and added it to the soup at the end. I also used an immersion stick blender instead of a standard blender it was silky smooth and way less messy. My husband isn't a fan of nutmeg so I served it with a couple of dashes of cayenne pepper and the turkey bacon. We LOVED it and will definitely make it again. Next time I may add in a tart apple just for funsies because I think it could use the tartness (although the wine I didn't have may have added that acid). Read More
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Rating: 5 stars
10/27/2020
It was fantastic. I sautéed onions and garlic 4 cloves) together in the bacon fat and butter. I used a whole pound of low sodium bacon?. Cooked it until it was crispy, and then put in a Ziploc and crushed it. At the very last stage where you add the half-and-half and nutmeg, I tossed the crushed bacon back in. It adds flavor throughout, plus adds a dimension to the smooth soup. Excellent recipe. Read More
Rating: 5 stars
09/26/2015
It was delicious! I used an unoaked chardonnay for the white wine - it was surprisingly perfect. I added garlic and used less nutmeg - more of a savory than sweet soup. Thanks! Read More
Rating: 5 stars
03/03/2015
A local restaurant makes a sweet potato soup that I love. I gave this recipe a try and it is as good as if not better than the restaurant's version. It is one of the best soups I have ever made - rich creamy sweet and colorful! Read More
Rating: 3 stars
03/20/2019
I will and i did. Didn't add the wine added more heavy cream and used a little milk extra butter and cinnamon. I didn't use the blender i used a mixer instead. Read More