Ingredients
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1 (2 pound) butternut squash - peeled, seeded, and cubed
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1 pound sweet potatoes, peeled and cubed
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2 tablespoons olive oil
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salt and ground black pepper to taste
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8 slices applewood-smoked bacon
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1 tablespoon butter
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1 large onion, chopped
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2 cloves garlic, chopped
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½ cup white wine
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1 ½ quarts chicken stock
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1 ½ cups half-and-half
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1 teaspoon ground nutmeg
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
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Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
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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.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
282 | Calories |
15g | Fat |
30g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 282 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 6g | 31% |
Cholesterol 31mg | 10% |
Sodium 788mg | 34% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 4g | 16% |
Total Sugars 6g | |
Protein 8g | 15% |
Vitamin C 27mg | 30% |
Calcium 133mg | 10% |
Iron 2mg | 8% |
Potassium 751mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.