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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein8% · 20g
Carbs37% · 94g
Fat55% · 63g
11g
Fiber
2390mg
Sodium
1.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
5th pctl
More protein than 5% of 1,474 meals
Protein density
1.9g /100cal
Leaner than 1% of meals
vs Pork average
9% heavier
This1040
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Bacon
Vidalia Onion Paste
Crème Fraîche
Chicken Stock Concentrate
Lemon
Sweet Potato
Butternut Squash
Milk
Nutmeg
Panko Breadcrumbs
Scallions
Garlic Powder
Demi-Baguette
Sage
Salt
Olive Oil
Butter
How to make it
1
• 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.
2
• While bacon cooks, peel and dice sweet potatoes into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Pick sage leaves from stems; roughly chop leaves. Zest and quarter lemon (for 4 servings, zest one lemon; quarter both).
3
• In pot with bacon fat, melt 2 TBSP butter (4 TBSP for 4 servings) over medium-high heat. Add sweet potatoes, 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 (1 ½ tsp for 4) and a big pinch of pepper. Cook, stirring occasionally, until veggies begin to brown, 4-5 minutes.
• Stir in 1 ¼ cups water (2 ½ cups for 4), milk, stock concentrates, Vidalia onion paste, and a pinch of salt and pepper to pot. Bring to a boil, then reduce heat to medium low. Cover and cook until veggies are tender, stirring occasionally, 10-12 minutes. Remove from heat.
• Stir in juice from two lemon wedges (four for 4); stir to combine.
4
• 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.
5
• Halve and toast baguette.
• While bread toasts, place 2 TBSP butter (4 TBSP for 4 servings) and remaining garlic powder in a second small microwave-safe bowl. Cover with plastic wrap and microwave until butter has 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.
6
• Once veggies are tender, carefully transfer soup to a blender (or food processor). 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.
7
• 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.
Pork is fully cooked when internal temperature reaches 145°.
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• 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.
2
Step 2
• While bacon cooks, peel and dice sweet potatoes into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Pick sage leaves from stems; roughly chop leaves. Zest and quarter lemon (for 4 servings, zest one lemon; quarter both).
3
Step 3
• In pot with bacon fat, melt 2 TBSP butter (4 TBSP for 4 servings) over medium-high heat. Add sweet potatoes, 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 (1 ½ tsp for 4) and a big pinch of pepper. Cook, stirring occasionally, until veggies begin to brown, 4-5 minutes.
• Stir in 1 ¼ cups water (2 ½ cups for 4), milk, stock concentrates, Vidalia onion paste, and a pinch of salt and pepper to pot. Bring to a boil, then reduce heat to medium low. Cover and cook until veggies are tender, stirring occasionally, 10-12 minutes. Remove from heat.
• Stir in juice from two lemon wedges (four for 4); stir to combine.
4
Step 4
• 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.
5
Step 5
• Halve and toast baguette.
• While bread toasts, place 2 TBSP butter (4 TBSP for 4 servings) and remaining garlic powder in a second small microwave-safe bowl. Cover with plastic wrap and microwave until butter has 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.
6
Step 6
• Once veggies are tender, carefully transfer soup to a blender (or food processor). 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.
7
Step 7
• 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.
Pork is fully cooked when internal temperature reaches 145°.
Butternut & Sweet Potato Soup with Bacon, HelloFresh Meal Review & Calories is part of HelloFresh's Classic and Family plans, a pork kit with pre-portioned ingredients, Medium difficulty, 1040 cal per serving. One of 90+ rotating meal kits shipped fresh weekly.
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Among the prepared dishes in 's lineup, Butternut & Sweet Potato Soup with Bacon with HelloFresh's Butternut & Sweet Potato Soup with Bacon: 1040 calories, 20g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 1040 calories per serving, with 20g protein, enough to cover roughly 52 percent of a 2,000 calorie day.
Soup is a primarily liquid food, generally served warm or hot, though it is sometimes served chilled, made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution52% of 2,000 cal target
🍽️ Serves: 2 servings
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Butternut & Sweet Potato Soup with Bacon?
Butternut & Sweet Potato Soup with Bacon contains 1040 calories and 20 g of protein per serving, portioned as HelloFresh's Butternut & Sweet Potato Soup with Bacon: 1040 calories, 20g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Butternut & Sweet Potato Soup with Bacon?
Butternut & Sweet Potato Soup with Bacon is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Bacon
Crème Fraîche
Chicken Stock Concentrate
Lemon
Sweet Potato
Butternut Squash
Milk
Nutmeg
Panko Breadcrumbs
Scallions
Garlic Powder
Demi-Baguette
Sage
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