Creamy Butternut Squash and Sweet Potato Soup with Bacon Crunch

This cozy soup combines earthy-sweet butternut squash and sweet potatoes, simmered with a touch of nutmeg and then blended until silky smooth. A dollop of tangy crème fraîche and a crunchy bacon-scallion-panko topping add irresistible texture and flavor.

Pair it with garlic-lemon toasts for dipping-perfect for sopping up every last drop. This harvest-inspired bowl is ideal for chilly days and will quickly become a family favorite.

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Ingredients

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

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

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all 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 the lemon.
3. In the pot with reserved bacon fat, melt 2 tablespoons butter over medium-high heat. Add sweet potatoes, butternut squash, scallion whites, half the garlic powder, 1 tablespoon sage and ⅛ teaspoon nutmeg. Season with 1 teaspoon salt and a big pinch of pepper. Cook, stirring occasionally, until veggies begin to brown, 4-5 minutes. Stir in 1¼ cups water, 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 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 the demi-baguette. While baguette toasts, place 2 tablespoons 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 each piece on a diagonal.
6. Once veggies are tender, carefully transfer soup to a blender. (Tip: If using an immersion blender, purée soup directly in the pot.) Blend until smooth, 60-90 seconds. Season with salt and pepper to taste. (To blend hot soup safely, work in batches if needed, filling blender only halfway. Remove center cap from blender lid, secure lid and hold a folded kitchen towel over the lid to allow steam to escape.)
7. To the bowl with toasted panko, add chopped 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 use an immersion blender instead of a regular blender?

Yes, an immersion blender works great and allows you to purée the soup directly in the pot, reducing cleanup.

Can I make this soup vegetarian?

Absolutely! Omit the bacon and use vegetable stock concentrate instead of chicken. The topping can be made with toasted panko and scallions only.

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 on the stovetop or microwave and add the topping just before serving.