Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon


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.

Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins
8 servings


  • 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 tablespoon butter

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • ½ cup white wine

  • 1 ½ quarts chicken stock

  • 1 ½ cups half-and-half

  • 1 teaspoon ground nutmeg


  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.

Nutrition Facts (per serving)

282 Calories
15g Fat
30g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 282
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 31mg 10%
Sodium 788mg 34%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 16%
Total Sugars 6g
Protein 8g
Vitamin C 27mg 137%
Calcium 133mg 10%
Iron 2mg 8%
Potassium 751mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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