Butternut & Sweet Potato Soup with Bacon
Note: Blender Required
- Milk
- Wheat
- Soy
For this harvest-inspired meal, you’ll whip up a pot of earthy-sweet butternut squash and sweet potato soup with just a touch of nutmeg. Blitz in the blender (required!) until smooth and creamy, then dollop with tangy crême fraîche and a shower of bacon-scallion-panko breadcrumbs for crunchy contrast and serve with garlic-lemon toasts for dipping.
Ingredients
4 ounce
Bacon
½ ounce
Vidalia Onion Paste
4 tablespoon
Crème Fraîche
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 unit
Lemon
2 unit
Sweet Potato
8 ounce
Butternut Squash
1 unit
Milk
(Contains: Milk)
¼ teaspoon
Nutmeg
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Sage
Not included in your delivery
4 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Heat a medium dry pot (large pot for 4 servings) over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Reserve bacon fat in pot for use in Step 3. • Once bacon is cool enough to handle, roughly chop.
• While bacon cooks, peel and dice sweet potatoes into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Pick sage leaves from stems; roughly chop leaves. Zest and quarter lemon (for 4 servings, zest one lemon; quarter both).
• In pot with bacon fat, melt 2 TBSP butter (4 TBSP for 4 servings) over medium-high heat. Add sweet potatoes, squash, scallion whites, half the garlic powder, 1 TBSP sage, and 1⁄8 tsp nutmeg (2 TBSP sage and 1⁄4 tsp nutmeg for 4). Season with 1 tsp salt (11⁄2 tsp for 4) and a big pinch of pepper. Cook, stirring occasionally, until veggies begin to brown, 4-5 minutes. • Stir in 11⁄4 cups water (21⁄2 cups for 4), milk, stock concentrates, Vidalia onion paste, and a pinch of salt and pepper to pot. Bring to a boil, then reduce heat to medium low. Cover and cook until veggies are tender, stirring occasionally, 10-12 minutes. Remove from heat. • Stir in juice from two lemon wedges (four wedges for 4); stir to combine.
• While soup cooks, heat a drizzle of olive oil in a small pan over medium heat. Add panko and toast, stirring, until lightly browned, 1-2 minutes. • Transfer panko to a small bowl. Season with salt and pepper.
• Halve and toast baguette. • While bread toasts, place 2 TBSP butter (4 TBSP for 4 servings) and remaining garlic powder in a second small microwave-safe bowl. Cover with plastic wrap and microwave until butter has melted, 30-60 seconds. • Add lemon zest; season generously with pepper. Stir to combine. • Brush garlic-lemon butter onto cut sides of toasted baguette. Halve on a diagonal.
• Once veggies are tender, carefully transfer soup to a blender (or food processor). TIP: If you have one, use an immersion blender to puree the soup right in the pot! • Blend soup until no large pieces remain and mixture is smooth, 60-90 seconds. Season with salt and pepper to taste. TIP: To blend hot soup safely, work in batches if needed, filling blender only halfway. To blend, remove center cap from blender lid, secure lid on blender, and hold a folded kitchen towel over the lid to allow steam to escape and protect yourself from splatters.
• To bowl with toasted panko, add bacon and scallion greens. Stir to combine. • Divide soup between bowls. Top with bacon-scallion panko and dollop with crème fraîche. Serve garlic-lemon toasts and remaining lemon wedges on the side.
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, creamy fall flavors; some found it too sweet or bland and suggested adding more spices.
- Ease of prep: While some found it easy, others felt it was time-consuming with many steps and messy prep.
- Suggestions: Consider adding more liquid for thinner consistency; adjust sage and salt to taste; try roasting veggies first.
- Leftovers: Several mentioned it reheated well, though a few found the texture less appealing the next day.
- Toppings: The bacon-panko topping and garlic-lemon bread were highlights for many, adding great texture and flavor.
Reviews from our home cooks
I'm am so impressed with this soup! I was a little hesitant to select this meal because I've never really been a huge sweet potato and squash person, but I'm SO GLAD that I stepped out of my comfort zone and gave it a try! The fresh sage really helped balance out the sweetness of the squash and sweet potatoes and the bacon/chicken broth/Vidalia onion paste gave the soup a salty richness! It's just great! Love this soup and I'm so happy that I tried something new! YUM!
The sweet potato / butternut squash combo is great! I loved how easy it was to make the soup, and tweak it to your liking using the recipe as a base. The sage played very well with the dish - but I left the bacon off my portion; boyfriend loved the bacon though! 10/10! Perfect for fall!
One of the best tasting meals I've had on hello fresh! However, it would have been nice to know that the recipe called for a blender as I did not have one when I made it and had to mash the veggies by hand, so the texture wasn't right.
This soup was one of the best things I've ever made with Hello Fresh! So delicious. I don't think it needed all the toppings it came with. Creme fresh, wonton, chives, and bacon? Too many. They add a nice texture but the soup without any toppings (or just the bacon, maybe) would still be good.
This was perfect for fall. The flavors blended so well and it was wonderfully hearty. The bacon, toasted panko, scallions topping added the perfect amount of texture to the soup. The only things I would recommend changing is to have the directions adding only half the lemon zest to the garlic butter as it absorbed too much and made it heard to spread. I would also say to add a little more nutmeg, I added about another 1/4 tsp and it was delicious. Otherwise it was perfect and I would absolutely make it again!
We loved this soup, easy to make, healthy, and super tasty. Perfect for a blustery Fall day. My only complaint was the bacon had a little more fat on it then I like so I trimmed most of it off and added some of my own bacon.
This is THE BEST soup. My partner, who doesn't like even potato soup, enjoyed this. I would have this meal once a week throughout Autumn if y'all made it available!! And the buttered bread, don't you dare change a thing about this recipe. I love it!
The sweet potatoe made the texture odd, and we would have preferred more squash. Overall simple, but im slightly confused as to why we had chicken stock while we used bacon and bacon grease. I also would have preferred having roasted garlic in place of the garlic butter to add to the soup. Not bad just could have been better.
I love the flavors in this . It was fairly easy. I have an emulsion blender which helped. And it was a generous portion. Love the fall flavors in this.
So tasty! The bacon makes the soup a little heartier. I replaced the milk with almond milk and it worked just fine as an alternative. I really liked the lemon pepper and garlic bread (I used fresh garlic instead of the garlic powder) Definitely a hearty soup and it makes more than two servings worth
