Creamy Butternut Squash and Sweet Potato Soup with Bacon and Garlic-Lemon Toasts

Warm up with a bowl of this velvety butternut squash and sweet potato soup, a comforting blend of earthy sweetness and aromatic nutmeg. The soup is blitzed until silky smooth, then topped with a crunchy bacon-scallion-panko mixture and a dollop of tangy crème fraîche. Served alongside garlic-lemon toasts for dipping, this meal is a cozy harvest-inspired delight.

This recipe is perfect for a chilly evening when you crave something hearty yet elegant. The combination of roasted vegetables, crispy bacon and zesty toasts creates a symphony of textures and flavors that will impress family and friends alike.

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Ingredients

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit MilkView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon NutmegView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Heat a medium dry pot over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Reserve the bacon fat in the pot for later. Once cool, roughly chop the bacon.
2. Peel and dice the sweet potatoes into 1-inch pieces. Trim and thinly slice the scallions, separating the whites from the greens. Pick the sage leaves from the stems and roughly chop. Zest the lemon, then quarter it.
3. In the pot with the reserved bacon fat, melt 2 tablespoons of butter over medium-high heat. Add the sweet potatoes, butternut squash, scallion whites, half of the garlic powder, 1 tablespoon of sage and ⅛ teaspoon of nutmeg. Season with 1 teaspoon of salt and a generous pinch of pepper. Cook, stirring occasionally, until the vegetables begin to brown, 4-5 minutes. Stir in 1¼ cups of water, the milk, chicken stock concentrates, Vidalia onion paste and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook until the vegetables are tender, stirring occasionally, 10-12 minutes. Remove from heat. Stir in the juice from two lemon wedges.
4. While the soup cooks, heat a drizzle of olive oil in a small pan over medium heat. Add the panko and toast, stirring, until lightly browned, 1-2 minutes. Transfer to a small bowl and season with salt and pepper.
5. Halve the baguette and toast it. Meanwhile, place 2 tablespoons of butter and the remaining garlic powder in a small microwave-safe bowl. Cover with plastic wrap and microwave until the butter melts, 30-60 seconds. Stir in the lemon zest and season generously with pepper. Brush the garlic-lemon butter onto the cut sides of the toasted baguette. Halve each piece diagonally.
6. Carefully transfer the soup to a blender. Blend until smooth, 60-90 seconds. Season with salt and pepper to taste. (If using an immersion blender, purée directly in the pot.)
7. To the bowl with the toasted panko, add the chopped bacon and scallion greens. Stir to combine. Divide the soup among bowls. Top with the bacon-scallion panko and a dollop of crème fraîche. Serve with the garlic-lemon toasts and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make this soup vegetarian?

Yes, omit the bacon and use vegetable stock concentrate instead of chicken. For the topping, toast the panko in olive oil and add a pinch of smoked paprika for a smoky flavor.

Can I use an immersion blender instead of a countertop blender?

Absolutely! An immersion blender is ideal for pureeing the soup directly in the pot, reducing cleanup and the risk of spills. Just blend until smooth.

How do I store leftovers?

Store the soup and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop and refresh the panko topping in a dry pan to restore crispness.