Butternut-Boursin-Bacon Soup


Butternut Bacon Boursin Soup 1
The weather has turned chilly and cold in Oregon. The mornings have been grey and foggy with misting rain. The afternoons are a mix of sun and clouds with an evening chill in the air. You can smell the burning fireplaces heating the homes in the country and the falling leaves are bright orange, yellow and brown. It's definitely soup weather!

I finally made it to Costco the other day, it had been a couple of months. The holidays are in full force in that store, especially with all the specialty cheese and meats making a seasonal appearance. One cheese spread I always stock the fridge with during this time of year is Boursin. It's the perfect appetizer for when guests drop by and it tastes good. So while I bought several 3-packs during my Costco run, I started thinking I wanted to melt this cheese into a soup. 

Butternut squash and bacon seemed like the perfect choice for my melting experiment. I know Boursin is often used in mashed potatoes and pasta sauces but I had never tried it. After using it here, I can see why it's so popular in those types of dishes. It does melt really easy and is already flavored, a big plus for soup!

I hope you give this a try as a first course meal or an entree served with bread, I have a feeling you'll really enjoy it.

Butternut Bacon Boursin Soup  perfect combo

Print Recipe

Butternut-Boursin-Bacon Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 4-6

Ingredients

  • 1/3 cup butter
  • 1/2 of a large onion, diced
  • 4 stalks celery, chopped
  • 1 (3-1/2 lb) butternut squash, peeled, seeded and cubed
  • 1 Tablespoon fresh thyme leaves
  • 1 Tablespoon all-purpose flour
  • 2 (14.5 ounce) cans chicken broth
  • 2 (5.2 ounce) rounds Boursin Cheese with Garlic and Fine Herbs
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon white pepper
  • 6 pieces cooked bacon, crumbled
  • 1 Tablespoon chopped chives

Directions

  • In a large (7 qt) Dutch oven, melt butter over med-low heat. Add onion and celery and cook until slightly softened, about 2-3 minutes. Add butternut squash and thyme leaves, cook for about 8 minutes more. Stir several times. (It is okay if squash begins to brown a little.) Add flour and stir until fully incorporated.
  • Add chicken broth and bring to a boil. Turn down heat, cover and simmer on low for another 10 minutes. Squash should be soft. Using a hand-held blender or regular blender, puree squash mixture until smooth.
  • Add soup back to the pot (if you removed) and add Boursin cheese, salt and both peppers. Stir until cheese is melted.
  • Garnish each bowl with crumbled bacon and chives.

Butternut Bacon Boursin Soup trio
I would have loved some cayenne pepper in this soup for a little heat, but I was out. Next time!

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Post a Comment

16 Comments and 2 Replies

  1. dena 1

    OMG making this tonight!!

    Reply
  2. pat simon 2

    can this soup be made ahead of time and frozen with the cheese already in it?

    Reply
  3. I am all over making this soup! Love buttternut squash, bacon and goat cheese of any kind!! I don’t miss that Oregon cold (although I would TOTALLY make the trip back there to visit you and smash grapes!) and it does get cold enough here in Vegas to enjoy soup. Even though I eat hot soup year round. I am crazy like that.

    Reply
  4. Kim 5

    OMG this will be wonderful for this weekend. Can’t wait to try it ! Thanks for posting. this would be a good time to use my Silpoura clip on spout.

    Reply
  5. Perfect for the cold weather!! Can you use any other cheese?

    Reply
  6. Des 7

    Can I just tell you what a genius you are for putting Boursin in soup!??! This looks perfect for these cool days we’ve been having in the northwest.

    Reply
  7. Gaby 8

    Boursin is so handy to have in the fridge and I know it makes this soup beyond amazing!

    Reply
  8. I have been thinking about this SOUP all day long! I saw it first on Instagram and knew I needed to pin it for later use.

    Reply
  9. snowmoonelk 10

    I made this delicious soup last night for a late supper. Very welcome it was, too!

    I only used one round of Boursin (because I am mean!), and I didn’t have any celery so used celery salt instead of ordinary salt. I also didn’t bother to peel my squash and the skin whizzed up superbly. I always find it such hard work to peel a squash!

    Thanks for a lovely recipe.

    Reply
  10. Maegan @ The BakerMama 11

    This looks so comforting and delicious! The flavor combinations sound incredible! Can’t wait to try it this fall/winter!

    Reply
  11. Butternut squash and bacon sounds wonderful together!

    Reply
  12. We are such boursin fans in this house! I usually grill thin chicken breasts, top with caramelized onions, fresh thyme + boursin. But I’ve never put it in a soup! I must make this! :)

    Reply
  13. Ann Bimberg 15

    What is “Boursin” cheese? is there a substitute if I’m unable to find it?

    Reply
  14. I tried it, OMG this is an awesome soup. The Boursin ads just the right touch of interesting,hard to guess flavor. I even fooled my husband into eating it, thinking it was sweet potato soup, because he is not a squash fan.

    Two changes I made was to roast cubed up squash first and we garnished with roasted Brussels sprouts.

    Reply
  15. This is the best soup ever! I have been making this the past couple years and it’s always a hit! Thank you for the recipe!!!

    Reply

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