Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

In this creamy soup flavors are brought together with Swanson® Chicken Broth, for a tangy and slightly sweet taste.

Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon olive oil.

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  • Place squash, onion, and thyme sprigs on prepared baking sheet. Drizzle with remaining oil and roast, tossing occasionally, until golden and beginning to brown, about 35 minutes. Remove thyme leaves from stems.

  • Line a second rimmed baking sheet with parchment paper. Place bacon slices on sheet in a single layer. Sprinkle bacon with maple sugar.

  • Bake in preheated oven until browned and crisp, 10 to 15 minutes. Drain on paper towel-lined plate.

  • Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Blend with a hand-held immersion blender. Add remaining vegetables, thyme leaves, and goat cheese. Blend until smooth. Stir in the kale.

  • Serve topped with a slice of candied bacon.

Tips

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Nutrition Facts

547 calories; protein 20.1g; carbohydrates 49.8g; fat 32.8g; cholesterol 52.1mg; sodium 1398.4mg. Full Nutrition
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