“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.” - by cheflucas
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 248 cal
- 12%
- Fat
- 8.1 g
- 12%
- Carbs
- 33.2 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (5)
Rate This Recipe
"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 ..." See moreinfused 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)."
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..." See more having chunks and less liquid to make it thicker, something like a pumpkin soup."
empaluau
"This soup is a broth soup and the bleu cheese gives it a very distinct flavor. My whole family loved it! I have one child who doesn't like bleu cheese so having it as a sprinkle on addition was grea..." See moret although I do think it would be delicious added to the whole soup because it would melt in more. I think it could very easily be turned into a cream soup. Thank you Cheflucas!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
