The already seasoned cheese in this absolutely creamy Butternut-Boursin-Bacon Soup puts the flavor over the top. Serve this soup as an appetizer or side dish when you are looking to impress.
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.
I would have loved some cayenne pepper in this soup for a little heat, but I was out. Next time!
- 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
- 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.
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