Here is a an easy and interesting soup from the great food blog, The Noble Pig. I’m a huge fan of butternut squash so am always on the lookout for recipes using this squash. My usual butternut squash soup is Asian inspired and infused with the flavors of ginger, curry paste and coconut milk. This version, rich with bacon and melted Boursin cheese couldn’t be more different yet is equally as delicious.
I’ve tweaked the original recipe just a bit by adding more bacon and even sauteing my vegetables in bacon fat. I think it provides additional depth to the soup but if you prefer, use all butter instead. But then again you probably don’t want to because isn’t everything simply better with bacon?
8 ounces bacon, diced
Bacon grease and butter to equal 1/3 cup
1/2 of a large onion, diced
4 stalks celery, chopped
2 pounds butternut squash, peeled, seeded and cubed
1 tablespoon fresh thyme leaves, minced
1 tablespoon all-purpose flour
4 cups low sodium chicken broth
10 1/2 ounces Boursin Cheese with Garlic and Fine Herbs
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
- Cook the bacon until crispy in a large heavy soup pot set over medium heat. Use a slotted spoon to move the crispy bacon to a paper towel lined plate. Set aside.
- Add enough butter to the pot to equal about 1/3 of a cup of fat. I used 2 tablespoons of butter.
- When the fats have melted, add in the onion and the celery, cooking until softened, about 2-3 minutes.
- Add butternut squash and thyme leaves, cook for about 6-8 minutes.
- Stir in the flour the add the chicken broth to the pot.
- Bring the mixture to a boil then reduce the heat, cover and simmer on low for 10-15 minutes or until the squash is soft.
- Remove the pot from the heat and using an immersion blender, puree the mixture until it is smooth.
- Return the pot to the heat, stir in the Boursin cheese, salt and pepper. Stirring occasionally, heat until the cheese has completely melted.
- Serve in warmed bowls topped with the crumbled bacon.