Creamy Butternut Squash and Sweet Potato Soup with Bacon Crunch

This creamy butternut squash and sweet potato soup is the ultimate comfort food for chilly days. The earthy sweetness of the vegetables is enhanced with a hint of nutmeg, then blended until silky smooth. A crunchy topping of bacon, scallion and panko breadcrumbs adds texture, while a dollop of crème fraîche brings tangy richness.

Serve with crispy garlic-lemon toasts for dipping and you have a satisfying meal that’s both elegant and easy to make. This recipe is perfect for a cozy dinner at home or impressing guests with minimal effort.

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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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Heat a medium dry pot 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 bacon to a paper-towel-lined plate. Reserve bacon fat in pot for later. Once bacon is cool enough to handle, roughly chop.
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.
3. In the pot with bacon fat, melt 2 TBSP butter over medium-high heat. Add sweet potatoes, squash, scallion whites, half the garlic powder, 1 TBSP sage and ⅛ tsp nutmeg. Season with 1 tsp salt and a big pinch of pepper. Cook, stirring occasionally, until veggies begin to brown, 4-5 minutes. Stir in 1¼ cups water, milk, 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 veggies are tender, stirring occasionally, 10-12 minutes. Remove from heat. Stir in juice from two lemon wedges.
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.
5. Halve and toast baguette. While bread toasts, place 2 TBSP butter 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.
6. Once veggies are tender, carefully transfer soup to a blender. Blend until smooth, 60-90 seconds. Season with salt and pepper to taste. For safety, work in batches if needed, filling blender only halfway; remove center cap from lid and cover with a towel to allow steam to escape.
7. To the 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.

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 with a little olive oil and skip the bacon.

Can I freeze this soup?

Absolutely. Let the soup cool completely, then transfer to airtight containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt work well as substitutes. For a dairy-free option, use coconut cream.