Bleu Harvest Soup

Bleu Harvest Soup

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
cheflucas
Recipe by  cheflucas

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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)

Rate This Recipe
Nicole
1

Nicole

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 cheese infused the broth. When I make this again (and I will), I will definitely include mushrooms again but I will cook the bacon by itself (I cooked it for about 15 min with the onions and couldn't get it crunchy).

chancegardner
0

chancegardner

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 this point. I added the beans, but didn't need to because it was a hearty soup even before then. Adding the bleu cheese gave it a nice additional flavor, but it is good with or without.

merlion
0

merlion

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 instead of having chunks and less liquid to make it thicker, something like a pumpkin soup.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 33.2 g
  • 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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