Creamy Roasted Butternut Squash and Sweet Potato Bisque with Smoked Bacon

Follow our step-by-step guide on how to make Creamy Roasted Butternut Squash and Sweet Potato Bisque with Smoked Bacon.

1. Step 1

   Start by preheating your oven to 375°F (190°C). This will set the stage for roasting those delicious vegetables. In a large bowl, combine the cubed butternut squash and sweet potatoes with olive oil, salt, and pepper. Toss everything together until the veggies are well-coated. Spread them out on a baking sheet, making sure they have some space to roast evenly. Pop them in the oven and let them bake for about 60 minutes, flipping them halfway through until they’re tender and slightly caramelized. While the veggies are roasting, let’s get that bacon sizzling! Place the applewood-smoked bacon in a large skillet over medium-high heat. Cook it for about 7 to 10 minutes, turning occasionally until it’s nice and crispy. Once done, reserve about a tablespoon of the bacon drippings and drain the rest on paper towels. Crumble the crispy bacon and set it aside for later. In a Dutch oven, heat the reserved bacon drippings along with a tablespoon of butter over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 7 to 10 minutes. Now, it’s time to add some flavor! Pour in the white wine and bring it to a boil, scraping up any delicious browned bits from the bottom of the pan. Let it cook until the wine reduces by half, about 3 to 5 minutes. Next, stir in the roasted squash and sweet potato mixture into the onion blend. Pour in the chicken stock and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer until all the vegetables are tender, which should take around 10 minutes. Now comes the fun part! Carefully transfer the vegetable mixture into a blender, but don’t fill it more than halfway. Cover the lid and hold it down while you pulse a few times before blending until smooth. You may need to do this in batches. Once everything is pureed, return the soup to the Dutch oven. Stir in the half-and-half and cook over medium-low heat until the soup is warmed through, about 5 minutes. Finally, sprinkle in the ground nutmeg and season with salt and pepper to taste. Ladle the bisque into bowls and top each serving with the crumbled bacon for that perfect finishing touch. Enjoy your creamy, comforting bisque!