Time:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
## Introduction
There is something infinitely comforting about a well-made bowl of soup. If that soup happens to combine the sweet warmth of honey-glazed vegetables, the smoky richness of bacon and the zingy goodness of feta cheese, then all the better. This recipe of Honey-Glazed Sweet Potato and Butternut Squash Soup with Bacon, Cranberries, and Feta promises to take your soup game to the next level and help you wow your dinner guests with its mix of flavors.
## Why Make this Recipe
This soup is a wonderful blend of flavors and textures, and the perfect way to incorporate the vibrant bounty of fall produce. Not only does it offer a heartwarming comfort, but it also brings a healthy dose of nutrition. The sweet potatoes and butternut squash offer a healthy amount of fiber, the honey provides natural sweetness, and the bacon adds a punch of protein. Together, they make a dish that you can easily enjoy at any time, whether you are looking for a light lunch, hearty dinner, or a satisfying side dish.
## How to Make Honey-Glazed Sweet Potato and Butternut Squash Soup with Bacon, Cranberries, and Feta
## Ingredients
– 1 big sweet potato, cubed and peeled
– 1 small butternut squash, cubed and peeled
– Olive oil, 2 tablespoons
– 3 tablespoons of honey
– Salt and pepper for taste
– Bacon, 4 slices, cooked and crumbled
– 1/4 cup of dried cranberries
– Feta cheese, 1/4 cup, crumbled
– 1 onion, chopped
– 3 cloves of garlic, minced
– Vegetable broth, 4 cups
– Ground cinnamon, 1/2 teaspoon
– Nutmeg, 1/4 teaspoon
## Directions
1. To start with, preheat your oven to 400°F (200°C). Take the cubes of sweet potato and butternut squash and mix them with olive oil, honey (2 tablespoons), salt, and pepper. Place this mix on a baking sheet and roast for a span of 25-30 minutes till they turn tender and caramelized.
2. Next, heat a large pot over medium range and sauté the chopped onion and minced garlic till they turn translucent.
3. Now, add the roasted veggies into the pot and add vegetable broth, honey, ground cinnamon, and nutmeg. Simmer it for 15 minutes.
4. Using an immersion blender, puree the soup till it turns smooth. You can also blend it in batches in a blender.
5. While serving, garnish it hot with crumbled bacon, cranberries, and feta cheese.
## How To Serve Honey-Glazed Sweet Potato and Butternut Squash Soup with Bacon, Cranberries, and Feta
This soup is best served hot. Pour it into individual soup bowls, garnish with crumbled bacon, cranberries, and a sprinkle of feta cheese. Pair it with a slice of crusty bread or a fresh salad for a wholesome meal.
## How To Store Honey-Glazed Sweet Potato and Butternut Squash Soup with Bacon, Cranberries, and Feta
This soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave before serving.
## Tips To Make Honey-Glazed Sweet Potato and Butternut Squash Soup with Bacon, Cranberries, and Feta
1. Make sure the vegetables are cut into similar sizes for even roasting.
2. Use good quality honey for the best flavor.
3. Garnishing is optional, but it does add a lovely contrast to the creamy soup.
## Variations
While the recipe is delicious as is, you can try adding spices like ground cumin or coriander to give it a different flavor profile.
## FAQs
Q1: Can I substitute butternut squash with something else?
A1: Yes, you could use pumpkin or acorn squash as a replacement.
Q2: What if I don’t eat bacon?
A2: You can altogether skip it or alternatively, replace it with sautéed mushrooms for a meaty flavor.
Q3: Is the soup freezer friendly?
A3: Yes, the soup can be frozen for up to 2-3 months. Remember to leave some space in the container as soup expands when frozen. Thaw overnight in the refrigerator and heat well before serving.