Cream of Sweet Potato (or any kind of winter squash) Soup with Bacon

Cream of sweet potato soup
This is my version of this Cooking Light recipe. I’ve changed some techniques and ingredients a bit. It is also no longer light. I have to admit I find creamy soups kind of bland after a while. Tasty, but just not enough variation. Enter, bacon!

  • 2.5 pounds sweet potatoes or winter squash, peeled and cubed
  • 2 tbs olive oil
  • 1 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle pepper
  • 4 -6 cups vegetable stock
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream
  • 6 bacon slices, cooked and crumbled
  • 1 ounce shaved Parmesan cheese
  • 2 tablespoons flat-leaf parsley leaves, chopped

Preheat oven to 375 degrees. Spread sweet potatoes on a baking sheet and drizzle with olive oil; toss. Roast in oven until soft and slightly browned, 20-30 minutes. Cook bacon until crisp and drain on paper towels. Drain bacon grease through sieve. Measure 1 tbs of grease into soup pot and add onion, cooking until softened and slightly caramelized. Add cumin, salt, and chipotle power. Add 4 cups veggie stock and heat until simmering. When sweet potato is cooked, add in batches  to blender with seasoned broth. Return to pot and add cream. Heat, and re-season with salt and pepper if desired. Serve with crumbled bacon, shaved Parmesan, and chopped parsley.

Next time I make this, I’m going to try roasting some oil-coated sage leaves with the sweet potatoes and crumble those on top instead of the parsley. I’ll post the results!

 

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