Butternut Squash & Sweet Potato Bisque with Applewood-Smoked Bacon

1. 1

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

2. 2

   Combine the squash, sweet potatoes, olive oil, salt, and pepper in a bowl and toss to coat. Spread the mixture onto a baking sheet.

3. 3

   Bake in the preheated oven, turning the vegetables once, until lightly caramelized and tender, about 60 minutes.

4. 4

   Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon of the bacon drippings. Drain the bacon on paper towels and crumble the bacon.

5. 5

   Heat the bacon drippings and butter together in a Dutch oven over medium heat. Sauté the onion and butter in the hot butter mixture until the onion is translucent, 7 to 10 minutes.

6. 6

   Pour the white wine into the pan and bring it to a boil, scraping the browned bits from the bottom with a wooden spoon. Cook until the wine is reduced by half, 3 to 5 minutes.

7. 7

   Stir the roasted squash mixture into the onion mixture; add the stock and bring to a boil. Reduce the heat to low and simmer until all the vegetables are tender, about 10 minutes.

8. 8

   Pour the vegetable mixture into a blender no more than halfway full. Cover and hold the lid down; pulse a few times before blending continuously. Purée in batches until smooth. Return the puréed soup to the Dutch oven.

9. 9

   Stir the half-and-half into the puréed soup; cook and stir over medium-low heat until warmed through, about 5 minutes. Stir the nutmeg into the soup; season with salt and pepper to taste. Ladle into bowls and top each serving with the crumbled bacon.

• Calories 241.42 kcal Moderate
• Protein 6.22 g Moderate
• Carbs 31.59 g Moderate
• Total Fat 9.57 g Moderate
• Saturated Fat 4.6 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 19.0 mg Moderate
• Sodium 415.62 mg Moderate
• Fiber 5.06 g Moderate
• Sugar 8.92 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 159.1 mg Moderate
• Iron 1.39 mg Low Source
• Potassium 583.88 mg Moderate
• Vitamin A 1582.97 mcg_rae Good Source
• Vitamin C 39.9 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷