Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon

Indulge in the rich and comforting flavors of this creamy Roasted Butternut Squash and Sweet Potato Bisque. The smoky and savory notes from the applewood bacon perfectly complement the natural sweetness of the roasted vegetables. This dish is perfect for cozy nights in or as an impressive starter for a dinner party. It's easy to make and guaranteed to warm you up from the inside out!

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 4 slices smoked applewood bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the cubed butternut squash and sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
3. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
4. While the vegetables are roasting, cook the chopped bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
5. Add the diced onion and minced garlic to the pot with the bacon grease. Cook until the onion is translucent and fragrant.
6. Once the roasted vegetables are done, transfer them to the pot with the onion and garlic. Pour in the vegetable broth and stir to combine.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
8. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
9. Return the pot to low heat and stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
10. Simmer for an additional 5 minutes to meld the flavors together.
11. Ladle the bisque into bowls and garnish with the crispy bacon and chopped fresh parsley.
12. Serve hot and enjoy!

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