Roasted Butternut Squash And Sweet Potato Bisque With Smoked Applewood Bacon

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Roasted Butternut Squash And Sweet Potato Bisque With Smoked Applewood BaconThere’s something inherently comforting about a warm bowl of soup, and our Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon takes comfort to the next level. This velvety bisque combines the natural sweetness of butternut squash and sweet potatoes with the rich, smoky flavor of Applewood bacon. Originating from traditional autumn and winter dishes, this bisque is perfect for a cozy dinner or a festive gathering. Let’s dive into the recipe and discover how to create this delicious dish at home.

Ingredients

For the Bisque:

  • Butternut Squash: 1 medium, peeled and cubed
  • Sweet Potatoes: 2 large, peeled and cubed
  • Applewood Smoked Bacon: 6 slices, chopped
  • Olive Oil: 2 tablespoons
  • Onion: 1 large, chopped
  • Garlic: 4 cloves, minced
  • Carrots: 2, chopped
  • Celery Stalks: 2, chopped
  • Chicken Broth: 6 cups (substitute with vegetable broth for a vegan option)
  • Heavy Cream: 1 cup (optional, use coconut milk for a vegan option)
  • Salt: to taste
  • Black Pepper: to taste
  • Nutmeg: 1/2 teaspoon
  • Cinnamon: 1/2 teaspoon
  • Thyme: 1 teaspoon, dried
  • Bay Leaves: 2
  • Parsley: Fresh, for garnish

Instructions

Step 1: Roasting the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. Prepare a baking sheet by lining it with parchment paper.
  3. Spread the butternut squash and sweet potato cubes on the baking sheet.
  4. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.
  5. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

Step 2: Cooking the Bacon

  1. Heat a large pot over medium heat.
  2. Add the chopped Applewood smoked bacon and cook until crispy.
  3. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3: Preparing the Soup Base

  1. Add the chopped onion, garlic, carrots, and celery to the pot with the bacon fat.
  2. Cook until the vegetables are softened and the onions are translucent, about 8-10 minutes.
  3. Add the roasted butternut squash and sweet potatoes to the pot.
  4. Pour in the chicken broth, then add the thyme, bay leaves, nutmeg, and cinnamon.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.

Step 4: Blending the Bisque

  1. Remove the bay leaves from the pot.
  2. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
  3. Stir in the heavy cream (or coconut milk for a vegan version).
  4. Season with salt and pepper to taste.

Step 5: Serving

  1. Ladle the bisque into bowls.
  2. Top each bowl with crispy bacon pieces.
  3. Garnish with fresh parsley.
  4. Serve hot with a side of crusty bread or a light salad.

Tips and Variations

Tips:

  • For a smoother texture, ensure all the vegetables are fully blended.
  • Adjust the consistency by adding more broth if the bisque is too thick.
  • To make the soup vegan, replace the bacon with smoked tempeh or leave it out, and use vegetable broth and coconut milk.

Variations:

  • Spicy Roasted Butternut Squash Soup: Add a teaspoon of cayenne pepper or chili flakes to the soup base for a spicy kick.
  • Traditional Butternut Squash Soup: Skip the sweet potatoes and use only butternut squash for a classic version.
  • Roasted Butternut Squash Soup Vegan: Use vegetable broth and coconut milk, and skip the bacon.
  • Butternut Squash Soup with Coconut Milk and Apple: Add a chopped apple to the roasting vegetables and blend with the soup. Use coconut milk for a tropical twist.
  • Butternut Squash Bisque: For a richer taste, use more cream or coconut milk and garnish with toasted pumpkin seeds.

Nutritional Information

Per Serving:

  • Calories: 350
  • Protein: 8g
  • Carbohydrates: 45g
  • Dietary Fiber: 8g
  • Sugars: 10g
  • Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 40mg
  • Sodium: 700mg
  • Vitamin A: 400% DV
  • Vitamin C: 50% DV
  • Calcium: 10% DV
  • Iron: 15% DV

Conclusion

Our Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon is a delightful blend of sweet, savory, and smoky flavors. It’s perfect for a cozy night in or a festive dinner with family and friends. Try this recipe, and don’t forget to experiment with the tips and variations to make it your own. We’d love to hear your feedback, so please leave a comment below, share your experience on social media, and subscribe to our newsletter for more delicious recipes!

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