Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

Donald 3

"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."


1 h 45 m servings 282 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 788 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
  3. Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  • profile image

Your rating



  1. 9 Ratings


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 spira...

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 en...

Delicious! I used milk instead of half and half. Other than that I followed the recipe and everyone loved it!

I made this exactly as the recipe stated and it was the blandest soup I've eaten in a while. If I try it again I will have to do some major tweaks! Sorry!

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 ma...

This was DELICIOUS. I used maple smoked turkey bacon as that's what I had. It was so yummy. Complex enough for adult palettes but also "yummy for my tummy" as quoted by the picky eater in my hou...

Very savory in a sweet way. I loved it!! Add a little salt at the end to compliment the sweet more. This will be a fall favorite.