Butternut-Boursin-Bacon Soup

This creamy Butternut-Boursin-Bacon Soup hits all the right notes, with the seasoned cheese adding an extra layer of flavor. Serve it as a starter or side when you want something rich and impressive.

Course Appetizer, Side Dish

Cuisine American

Keyword Butternut-Boursin-Bacon Soup

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 449kcal

Author Cathy Pollak

Equipment

Ingredients

1/3 cup butter
1/2 of a large yellow onion, diced
4 stalks celery, chopped
1 (3-1/2 lbs.) butternut squash, peeled, seeded and cubed
1 tbsp. fresh thyme leaves or 1 tsp. dried thyme
1 tbsp. all-purpose flour
1 (14.5 oz.) cans low-sodium chicken broth
2 (5.2 oz.) rounds Boursin cheese with Garlic and Fine Herbs
2 tsps. kosher salt
1 tsp. coarse ground black pepper
1/2 tsp. white pepper do not substitute
6 pieces cooked bacon, crumbled
1 tbsp. chopped chives

Instructions

In a large (7 qt) Dutch oven, melt the butter over medium-low heat. Add the onion and celery, and cook until slightly softened, about 2-3 minutes. Add the butternut squash and thyme leaves, cooking for about 8 more minutes, stirring occasionally. (It’s fine if the squash starts to brown a little.) Stir in the flour until fully incorporated.
1/3 cup butter, 1/2 of a large yellow onion, diced, 4 stalks celery, chopped, 1 (3-1/2 lbs.) butternut squash, peeled, seeded and cubed, 1 tbsp. fresh thyme leaves, 1 tbsp. all-purpose flour
Add the chicken broth and bring to a boil. Reduce the heat, cover, and simmer on low for another 10 minutes, until the squash is soft. Use a hand-held blender or regular blender to puree the squash mixture until smooth.
1 (14.5 oz.) cans low-sodium chicken broth
Add the soup back to the pot (if you removed it to put into a blender), then add the Boursin cheese, salt, and both peppers. (The soup should still be hot enough to melt the cheese, if it's not, use low heat to complete.) Stir until the cheese is fully melted.
2 (5.2 oz.) rounds Boursin cheese with Garlic and Fine Herbs, 2 tsps. kosher salt, 1 tsp. coarse ground black pepper, 1/2 tsp. white pepper
Garnish each bowl with crumbled bacon and chopped chives.
6 pieces cooked bacon, crumbled, 1 tbsp. chopped chives

Video

Notes

For optimal outcomes when making this butternut-Boursin-bacon soup, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition