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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 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)
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 ⅛ tsp nutmeg (2 TBSP sage and ¼ tsp nutmeg for 4). Season with 1 tsp salt (1½ tsp for 4) and a big pinch of pepper. Cook, stirring occasionally, until veggies begin to brown, 4-5 minutes.
Stir in 1¼ cups water (2½ 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 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 purée 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.
