Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon
Servings Per Recipe: 8 Calories: 282.1
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*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.
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.
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.
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.
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.
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).
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.
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!