Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon The Best Recipes

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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."

Ingredients :

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
1/2 cup white wine
1 1/2 quarts chicken stock
1 1/2 cups half-and-half
1 teaspoon ground nutmeg

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H45M

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