Recipe by cheflucas
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
acorn squash - peeled, seeded, and diced
crushed dried rosemary
2 (15 ounce) cans
great Northern beans, rinsed and drained
crumbled blue cheese
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).
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.
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.
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!
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.
Great job cheflucas! I should be able to make this sometime soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Bleu Harvest Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 73
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
A hearty winter soup with potatoes, Cheddar, and bacon.
See how to make a rich, creamy baked potato soup.
A rich, creamy potato with bacon soup you make in the slow cooker.