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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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

248 calories; protein 12.9g 26% DV; carbohydrates 33.2g 11% DV; fat 8.1g 12% DV; cholesterol 16.2mg 5% DV; sodium 1269mg 51% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/26/2012
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). Read More
(2)

Most helpful critical review

Rating: 3 stars
01/14/2013
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. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/26/2012
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). Read More
(2)
Rating: 5 stars
09/26/2012
Great job cheflucas! I should be able to make this sometime soon. Read More
Rating: 4 stars
01/11/2014
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. Read More
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Rating: 4 stars
11/13/2012
Soup seemed very thin. I added another acorn squash and then chose to blend carrots squash and broth to give a little heartier soup. Still seemed thin. Another time I would add more. The flavors were very nice. Read More
Rating: 5 stars
12/05/2012
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 great 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! Read More
Rating: 3 stars
01/13/2013
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. Read More
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