Bleu Harvest Soup

Bleu Harvest Soup

6
cheflucas 2

"This soup tastes like autumn! This recipe is rather strange and surprisingly good! When someone requested this, I thought it would be kind of hard to get the flavors to work, but they do! The bleu cheese lends itself well to the bacon, rosemary, and squash. The carrots add crunch and the onions also go well with the bacon. I would definitely add mushrooms to this! It could be made into a cream soup quite easily, if that's the way you'd rather have it."

Ingredients

40 m servings 248 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 1269 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

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  1. Crumble bouillon cubes into water in a large pot; bring to a boil. Add squash to the boiling liquid; cook until squash is beginning to soften, 6 to 8 minutes. Stir carrots into the liquid; continue cooking until carrots are just tender, about 5 minutes. Remove from heat and set aside.
  2. Heat oil in a skillet over medium heat. Cook onion with rosemary in the hot oil until translucent, about 5 minutes. Stir bacon into the onion; cook and stir until the bacon is crisp, 7 to 10 minutes. Scoop bacon and onion mixture directly into the pot with the squash. Stir beans through the mixture. Garnish with blue cheese to serve.
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Reviews

6
  1. 7 Ratings

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A great alternative to baked acorn squash for a novice cook like myself. I save 5-star ratings for dishes that knock your socks off but this really was extremely tasty and it got better as the c...

Like Winnie, I added more squash and pureed the carrots & squash in the broth with a immersion blender before adding the onions & bacon. I also added 8oz chopped mushrooms. It was very good at ...

For a broth soup, I think it lacks sufficient texture. The blue cheese was a little out of place in a broth. I think I would have preferred a puréed kind of soup instead, mashing the squash inst...