Butternut & Sweet Potato Soup with Bacon
Sage, Crème Fraîche & Garlic Toasts (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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
2 unit
Scallions
2 unit
Sweet Potatoes
1 unit
Lemon
¼ ounce
Sage
8 ounce
Butternut Squash
1 teaspoon
Garlic Powder
1 teaspoon
Nutmeg
8 ounce
Milk
(Contains Milk)
2 unit
Chicken Stock Concentrate
½ ounce
Vidalia Onion Paste
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Demi-Baguette
(Contains Soy, Wheat)
4 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
4 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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, trim and thinly slice scallions, separating whites from greens. Peel and dice sweet potatoes into 1-inch pieces. Pick sage leaves from stems; roughly chop leaves. Zest and quarter lemon (for 4 servings, zest 1 lemon; quarter both).
• To pot with reserved bacon fat, add 2 TBSP butter (4 TBSP for 4 servings) and cook over medium-high heat until butter has melted. Add sweet potatoes, butternut 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 sweet potatoes and squash begin to brown slightly, 4-5 minutes. • Add 1¼ cups water (2½ cups for 4), milk, stock concentrates, vidalia onion paste, and a pinch of salt and pepper to pot. Stir to combine. Bring to a boil, then reduce heat to medium-low. Cover and cook until sweet potatoes and squash are fork-tender, stirring occasionally, 10-12 minutes. Remove from heat. • Add juice from two lemon wedges (four wedges 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 small, microwave-safe bowl. Cover with plastic wrap and microwave until butter is 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 squash and sweet potatoes are tender, carefully transfer soup to a blender. 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.
Bacon is fully cooked when internal temperature reaches 145°.
