Butternut & Sweet Potato Soup with Bacon
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Butternut & Sweet Potato Soup with Bacon

Butternut & Sweet Potato Soup with Bacon

Note: Blender Required

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.

Tags:
New
Allergens:
Milk
Wheat
Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes
DifficultyMedium

Ingredients

serving amount

4 ounce

Bacon

2 unit

Scallions

2 unit

Sweet Potatoes

1 unit

Lemon

¼ ounce

Sage

8 ounce

Butternut Squash

1 teaspoon

Garlic Powder

1 teaspoon

Nutmeg

1 unit

Milk

(Contains Milk)

2 unit

Chicken Stock Concentrate

½ ounce

Vidalia Onion Paste

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit

Demi-Baguette

(Contains Soy, Wheat)

4 tablespoon

Crème Fraîche

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

4 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories1050 kcal
Fat64 g
Saturated Fat30 g
Carbohydrate94 g
Sugar22 g
Dietary Fiber11 g
Protein21 g
Cholesterol130 mg
Sodium2410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Paper Towel
Peeler
Zester
Small Pan
Small Bowl
Plastic Wrap
Blender

Instructions

Cook Bacon
1

• 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.

Prep
2

• 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).

Start Soup
3

• 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.

Toast Panko
4

• 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.

Make Toasts
5

• 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.

Finish Soup
6

• 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.

Finish & Serve
7

• 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°.