Matt's Anti-Recipe Sweet Potato and Butternut Squash Soup

Here's the recipe that acted as inspiration:

Roasted Sweet Potato and Butternut Squash

LSU Dining

Bisque: 

1/2 cup butter

3 tbsp minced garlic

1 tsp of white pepper

1 tsp of kosher salt

2 pinch of nutmeg

1 tsp of thyme

1 tbsp chicken base

1 qt of heavy cream

Bacon: 

1 lb Applewood smoked bacon

1 1/2 cup of Steen's dark syrup

Roasted Vegetables:

2 lbs of cubed and peeled Butternut Squash

1 lb of cubed and peeled sweet potato

2 tsp of white pepper

1/4 cup olive oil

To start off, place bacon on flat cooking sheet and liberally coat with Steen's syrup.

Place in oven at 350 degrees and cook for 10 minutes. Allow to cool.

Mix all of the roasted vegetables together and place on sheet pan. Cook in the oven at 350 degrees for 20 minutes (occasionally tossing to even roast).

In 4 qt sauce pan, melt butter on med-high heat.

Once hot, add garlic, white pepper, kosher salt, nutmeg, thyme, and chicken base and stir until garlic is translucent.

Add heavy cream and bring to rolling boil.

When cream boils, gently add the roasted vegetables and cook for another 10 minutes on med heat.

With hand mixer, blender, or food processor puree the soup until smooth.

Chop the Steen's bacon and garnish with thin cut scallions or green onions. 

And then here's what Matt did instead:

Make sure you peel the butternut squash well. It's bitter on the outside.

Then chop it up into bitty bits and roast it.

Next he made a roux out of oil, flour, and cornstarch, then added some veggie broth.

...and then we opened the door so that the smoke alarm wouldn't get angry.

Cook the squash in the roux after it's been roasted. Then put everything in the blender along with a can of yams. 

Blennnnnnndddddddd.

Then you end up with a concoction that's something of the consistency of butter that has great flavor!

Served up with Sage Focaccia and an overpriced Spanish beer. 

My Rating: 4/5 "Really tasty! The soup wasn't really soup-consistency, but we decided that its true calling would be as a spread for muffins of slices of bread. It's a niche product, really."