When the nights are cool, you’re going to turn to this sweet potato and squash bisque for comfort. Delicious bacon on top makes the recipe complete!
We’re headed for cooler weather . . . that’s how the song goes, right? This week we’ve had consistent highs in the 40s, so that means it’s time for a favorite recipe: sweet potato and squash bisque. The perfect food for cold fall nights is soup, don’t you think?
There’s just something so comforting about it, and this yummy bisque is no exception. The combination of roasted sweet potato and acorn squash with delicious maple glazed chunks of bacon on top is so delicious!
For this squash bisque recipe, I really recommend splurging for a high-end turkey bacon. I used Applegate Farms and it really was SO GOOD!
My husband kept stealing the delicious, crispy, glaze-y morsels from the top of my soup. And you know what else about this recipe that I love? It’s naturally gluten free! So dig in.
Acorn Squash Bisque
Ingredients
- 2 large acorn squash
- 3-4 medium sweet potatoes
- 1 medium brown onion
- 2 tsp garlic powder
- 1 tbsp unsalted butter
- ½ tsp Kosher salt
- 4 slices high-quality turkey bacon
- 2 tbsp maple syrup
- 1 tbsp brown sugar
Directions
Preheat oven to 425Fº.
Halve the acorn squash and scoop out seeds. Pierce the sweet potatoes with a fork.
Place the squash and sweet potatoes on a baking sheet and roast for 20-30 minutes until cooked through and starting to brown.
Dice onions and sauté with unsalted butter, olive oil, and garlic powder until fragrant and then cook over very low heat until caramelized.
Take sweet potatoes and squash from oven.
Place whole sweet potatoes in saucepan; carefully scoop flesh from squash and place in the saucepan asa well.
Place the mixture over high heat. Add ½ cup chicken stock and ½ cup whole milk.
Simmer for 5 minutes and turn down to low. and then either use a potato masher (for a chunky bisque) or a stick blender (for a smooth bisque) to puree the soup. Keep simmering over low heat.
While the soup simmers, cut bacon strips into ½ inch squares and toss in maple syrup. Cook over high heat until bacon is crispy and glazed.
Serve the soup in bowls and then sprinkle with turkey bacon on top.
Eat and enjoy!
Acorn Squash Bisque
When the nights are cool, you're going to turn to this sweet potato and squash bisque for comfort. Delicious bacon on top makes the recipe complete!
Ingredients
- 2 acorn squash, large
- 3-4 sweet potatoes, medium
- 1 brown onion, medium
- 2 tsp garlic powder
- 1 T unsalted butter
- ½ tsp Kosher salt
- 4 slices turkey bacon
- 2 T maple syrup
- 1 T brown sugar
Instructions
- Preheat oven to 425Fº.
- Halve the acorn squash and scoop out seeds.
- Pierce the sweet potatoes with a fork.
- Place the squash and sweet potatoes on a baking sheet and roast for 20-30 minutes until cooked through and starting to brown.
- Dice onions and sauté with unsalted butter, olive oil, and garlic powder until fragrant and then cook over very low heat until caramelized.
- Take sweet potatoes and squash from oven.
- Place whole sweet potatoes in saucepan; carefully scoop flesh from squash and place in the saucepan asa well.
- Place the mixture over high heat. Add ½ cup chicken stock and ½ cup whole milk.
- Simmer for 5 minutes and turn down to low. and then either use a potato masher (for a chunky bisque) or a stick blender (for a smooth bisque) to puree the soup. Keep simmering over low heat.
- While the soup simmers, cut bacon strips into ½ inch squares and toss in maple syrup. Cook over high heat until bacon is crispy and glazed.
- Serve the soup in bowls and then sprinkle with turkey bacon on top.
Nutrition Information:
Yield:
4Serving Size:
1 servingAmount Per Serving: Calories: 267Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 504mgCarbohydrates: 52gFiber: 9gSugar: 18gProtein: 6g
If you like this acorn squash bisque, check out these delicious fall recipes: