Recipe of Applewood Vegan Cheese

Roasted Butternut Squash And Sweet Potato Bisque With Smoked Applewood Bacon

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Recipe Summary Roasted Butternut Squash And Sweet Potato Bisque With Smoked Applewood Bacon

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.

Ingredients | Applewood Vegan Cheese

1 (2 pound) butternut squash - peeled, seeded, and cubed

1 pound sweet potatoes, peeled and cubed

2 tablespoons olive oil

salt and ground black pepper to taste

8 slices applewood-smoked bacon

1 tablespoon butter

1 large onion, chopped

2 cloves garlic, chopped

½ cup white wine

1 ½ quarts chicken stock

1 ½ cups half-and-half

1 teaspoon ground nutmeg

Directions

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

Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.

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

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.

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.

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.

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.

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.

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.

Info | Applewood Vegan Cheese

prep: 15 mins cook: 1 hr 30 mins total: 1 hr 45 mins Servings: 8 Yield: 8 servings

TAG : Roasted Butternut Squash And Sweet Potato Bisque With Smoked Applewood Bacon

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