Roasted Butternut Squash and Bacon Soup — Damn Delicious

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Roasted Butternut Squash and Bacon Soup

This is by far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!

I hope it’s not too late to still enjoy a piping hot bowl of the coziest butternut squash soup ever.

Now I’ve made and tried quit a bit of butternut squash soups in the day but I could honestly say that nothing tops this one here. Seriously.

The secret is simple but very crucial to make this soup what it is is. It’s the process of roasting the butternut squash with bacon, and then blending them right up. That way, you have that smoky bacon goodness built right into the soup.

And the garnishes – the creamy notes of goat cheese and that extra crisp bacon right on top. Yes, you certainly can’t forget about those!

Roasted Butternut Squash and Bacon Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!


  • 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 4 slices bacon, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

For the soup

  • 4 slices bacon, diced
  • 1/2 teaspoon dried thyme
  • 2 1/2 cups chicken stock, or more, to taste
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped chives


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
  4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
  7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

*Baking time may need to be adjusted depending on the size of the squash.

Did you Make This Recipe?

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Oh my goodness this sounds (and looks) amazing. I just made a roasted red pepper and butternut soup and can’t wait to try this one now. Bacon just makes everything better! And your pictures are gorgeous!

Roasting that butternut squash along with the bacon makes this soup the coziest indeed! I bet this was super flavorful – thanks for sharing!

This looks and sounds so good! The red pepper sounds like a great addition to give the soup a bit more of an edge, and the topping is beautiful 😀 Such a comforting meal! x

I can’t wait to try this version of butternut squash soup, but I will be omitting the goat cheese. I just don’t care for the gaminess of it. Do you have any suggestions for something else? Your thoughts on a Boursin type cheese for an accent?

Feta cheese would be a great substitute for the goat cheese.

I am a big cheese lover, however goat cheese is also one that I just don’t like. I top my soup with cream cheese , oh my so delicious!

Awesome idea! Any cows milk cheese would add great taste! That’s what I use

Bacon in squash soup…. palm to forehead “duh” moment. WHy didn’t I ever think of that?! This is amazing! Pinning 🙂 And that spoon is beyond cool… where did you get it?!

Thank you! I purchased it from etsy at Milk & Honey.

This looks deLISH, and sounds yummy! Can’t wait to try it. Thanks, much.

It’s never too late for butternut squash soup…I actually haven’t made any this season yet, and it’s my favorite! Love the addition of the goat cheese, too…it’s one (of my many, yikes) weaknesses! 🙂

Thank you for including a picture of the finished dish. Nice to have a visual of what it is supposed to look like.

Just made this for lunch on a stormy, rainy day. I used organic Greek yogurt for the topping.

To have the bacon roasted with the butternut squash is brilliant! Love the creamy goat cheese addition as well.

I can’t get on board with the bacon but I can totally appreciate a really great recipe when I see one! I absolutely love how easy this recipe is to throw together with minimal ingredients!

Go away bacon racist!

This is a seriously delicious looking roast squash soup.. but what I am really loving is that spoon!

Love this bowl of butternut squash soup right up in my face this morning – YUM. I am thinking its gotta be good for breakfast too since it includes bacon… 😉

Oh my heavens. I have been craving butternut squash something for a while, and the goat cheese and bacon makes this absolutely perfect! I can’t wait to make this!

I’ve always found butternut squash soup to be a little to bland and maybe too sweet. But the addition of bacon and goat cheese is perfect! That’s what it’s been missing all along 🙂

LOVED this soup! So flavorful. I did use my blender as my immersion blender didn’t get the texture as smooth as I like. Thanks! Looking forward to the leftovers tomorrow 🙂

Do you blend the bacon in with the soup, along with topping it off with bacon?

Yes, that’s exactly right! The bacon topping is completely optional but I highly recommend it.

Made this for Christmas dinner and it was a big hit. Did add a lot more stock because mine seemed a bit too thick but that just means more leftovers. Thanks!

Made this soup for New Years Eve and it was so simple to make but very delicious. I didn’t put the crumbled goat cheese though. Using the already packaged cube squash made it that much easier. Try this soup if you love, love, love butternut squash❤️

Made this last night, only had vegetable stock but it was still amazing. My husband LOVED it.

I made this tonight. It was amazing! But, then again, I have never made one of your dishes that wasn’t amazing! You are my “go to” lady.

just made this soup, on this chilly January day and it is super delish!

Just made this soup over the weekend and my family could not get enough of it! I LOVE this stuff, and i normally don’t like soup. amazing recipe! I wrote about it at my blog
thanks for posting great recipes!

i am going to try this without the goat cheese and I will tell you all how it turns out! I figure it won’t be lacking in flavor since the butternut squash, bacon and chicken stock are flavorful enough to carry the soup! Crossing my fingers!

Fantastic recipe, thank you! 🙂 I used cheap bacon and it was still delicious but felt it was slightly lacking in body even with additional salt/pepper. Next time will use higher quality bacon – I think it might add that extra bit of roundness I was hoping for. Thank you again for all of your recipes!

I made this soup tonight after seeing it on multiple Pinterest boards, and OMG, is it TASTY! So sweet and creamy. Took a little longer to prep and cook that I had thought, but totally worth it. It is for sure going in our regular winter rotation, and I’m sure I’ll get it down to a science for timing.

This soup looks awesome! I love all the colors and texture… I NEED to try this soon. Pinned!

This looks amazing! Can I make this in the crockpot?

Denean, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. Please use your best judgement to convert this recipe to utilize a slow cooker.

Ok, thanks! I think I’ll just make it ahead of time and reheat as needed. I was looking for a crockpot soup to eat with sandwiches for a Sunday afternoon. It looks too delicious to pass up trying!

Can you freeze this recipe?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I freeze butternut squash soup all the time. Of course, its better fresh but it works. I haven’t frozen this recipe yet, I just made it for the first time and I can’t eat peppers and its still AMAZING!! such a good recipe.

Fantastic recipe! I omitted the goat cheese due to allergies, but it was still fantastic!

I followed your instructions exactly and OH MY GOSH! So so good! I’ve never had butternut squash soup before but saw it on a TV show and looked for a recipe. Came across this one and I’m so glad I did! By far the easiest soup I’ve ever made! If I had bought precursor squash, my prep would uave been three minutes! What a great suggestion with the goat cheese. It made it so delicious. Thank you so much! Will be making again (and again…and again…)

Amazing!! Made this tonight and the whole house loved it!!

My husband RARELY likes my cooking. He likes to cook gourmet and I’m a bit on the bland side. Bad I know lol! Well, I was SHOCKED when he called this dish “EXCEPTIONAL!” Thank you for passing it on!!

This soup is delicious! I’ve made it twice now and it is going into my soup rotation. i especially love the roasted vegetables. Butternut squash has been one of my favorite vegetables for a while now and I’m always on the lookout for recipes to add to my collection.

I just made this soup last night for dinner. All I can say is Wow. This soup is absolutely delicious. Even my husband that doesn’t like squash loved it!! The bacon in this soup gives it so much flavor! Yum,Yum,Yum! It was my first time trying out one of your recipes and I found it easy to follow and I was pleasantly surprised and proud of how yummy it tasted! Thanks again I will be for sure trying other dishes! 🙂

This was just what the doctor ordered for my sick 4 year old. She gave it two thumbs up! Delicious. I’ll definitely be making this often!

About how much is a serving?

I would estimate anywhere from 1-2 cups per serving.

I am loving your recipes! I made this the first time with maple flavored bacon. OMG. The DH and I enjoyed it so much, I made it again tonight! I can’t say I’m a fan of thyme, so I’ll leave it out next time. Thanks so much for sharing this recipe!

I just made this for tonight’s dinner and it’s FABULOUS! The tastiest butternut squash soup recipe I have ever tasted. No doubt because = Bacon. 😉 The only thing I changed was to add one peeled, chopped apple to the roasting veggie mix.

This was amazing! I did sub turkey bacon and instead of a red bell pepper used a pear. Next time I think I’ll add one or two pears since it’s such a subtle flavor. Absolutely a recipe I’ll make again. Too easy and Damn Delicious! Thank you Ma’am for sharing.

My SIL gave us 4 huge butternuts months ago & I’ve been trying to find good, savory recipes for them since before Christmas. Your soup recipe looks like a winner & I can’t wait to try it. I may just use ALL of this squash after all.

I made this tonight. I added half a cup of heavy whipping cream, and a teaspoon of nutmeg, cinnamon and ginger. So Delicious! Thanks for sharing your amazing recipes I haven’t tried one yet and been disappointed!

Wow! This sounds amazing! I also love that it doesn’t use heavy cream like some other recipes do. Pinning!

Omg. This was absolutely amazing. I omitted the goat cheese in this, but it was great! Will definetly make this again. Healthy AND good? I’ll take it! Thabks for the great recipe!

I’ve never left a recipe review – until now! I’m not sure what possessed me to make this as I had never eaten butternut squash, but I’m so glad I did. I’ve made it twice in the past few weeks. I am obsessed!

this recipe was amazing! it was posted on our Facebook page. Can’t wait to make it again!

This sounds amazing! A cafe I used to live by made something like this, but included diced apples in the soup too.

I just have to say I’ve never made squash soup before and I made this recipe today and it was amazing. I will never use another recipe again. The bacon was an awesome touch. I also added a little cayenne pepper to give it a kick. Thanks so much!!

Help! I must be losing my mind. It calls for four pieces of bacon but says it should be roasted with the squash and fried for the topping. How many slices for each step??

Mindy, the recipe lists 4 slices bacon for the topping and 4 slices bacon for the soup.

Absolutely delish! Next time I will buy already cut squash. It took me over an hour to cut that butternut. I was nervous about the goat cheese but it was the perfect compliment to the sweetness. I used high quality turkey bacon and this was a HIT.

i like this because i have not any tooth hhhhhhhhhh

This soup was so delicious! Thank you so much!

Just made this and it was great. My squash was a little bigger, so I used 5 cloves garlic, 1 tsp. thyme, and extra bacon. I also added a little heavy cream, too, and used feta instead of the goat cheese. Delicious!

Just loved this soup, did not use the goats cheese but it was fabulous

How well does this soup keep? Would I be able to make it ahead of time and reheat for the same effect?

This UNBELIEVABLY good!! I used Better Than Bouillon to make the broth. Applewood Bacon gave an earthy quality. I’m not a goat cheese fan, but sharp worked wonders to give a small zing to the smooth rustic yumminess.

This is by far the most AMAZING butternut squash soup ever. I made it last fall and winter multiple times because it just that good. Going home and making it tonight as well :).

Just in case anyone is interested, I also add carrots and sweet potato and roast with the other veggies.. because there are more veggies you will likely need to add more stock as well.

OMG so good, I am drooling just thinking about it. Can’t wait till I am done work to make this tonight 🙂

I made this for dinner tonight and it was amazing!!

Sounds, and looks wonderful. Have butternut squash just waiting for this. Have to leave out the red peppers since they and my stomach aren’t friends anymore. Save the clean up of the large skillet by cooking the bacon that goes on top of the soup in the Dutch oven while the squash mixture is in the oven. Put bacon on paper towels and pour left over bacon fat into jar with lid. I use it in making cornbread.

an ode to butternut squash
the saddest vegetable known to man

i tapped him and he was hollow
wuld he provide for my soup needs
on the indside he was yellow
i opened him and he cr
d little tears

he was my young grocery
going to sweeeet grocery heaven
i roasted him w. rosemary
and he screamed ‘weee
eez’ in the oven

i love butternut squash soup this time of year

Such an AMAZING soup! Made it last week and couldn’t resist to make it again today!

My hubby dislikes peppers, can you tell it is in there? I love adding extras to pump up nutrition, but don’t want to cause discord. I didn’t see any comments that mentioned the pepper taste. Would it be better to sub it with something else?

Oh, this looks oh so good that I can hardly wait to pick up some goat cheese today!

The pepper taste is very mild, but you can always omit as needed to caution on the safe side.

I disagree. I found the pepper taste overwhelming. It was more like red pepper soup than butternut squash.

I found the pepper flavor very mild, serving the purpose of making the soup more complex. Try it and check for yourself.

Butternut squash soup has always seemed too sweet to me and almost like dessert when apples or pears are added.
This version, as I suspected, was more savoury and absolutely delicious. How can it miss with bacon as an ingredient.
The 7 other guests at my table last night were in complete agreement. Every bowl was scraped clean.
It did not suffer at all from being made the day before.
Try it, you will like it.

This looks really good. I’m planning on making it tonight but wondered if I can use my vitamix instead of an immersion blender for the last few steps ?

Hi there…Recipe looks great but Im a little confused. Do you roast the bacon and then pull it off the pan and finish it in the skillet?

Jeremy, the bacon is used twice here – (#1) 4 slices of bacon are used as an optional garnish and (#2) another 4 slices are roasted with the butternut squash. The latter is eventually pureed with an immersion blender. Does that make sense?

Do I need to cook the bacon first that is going in the oven with the squash or is the purpose for it to cook along with the squash?

Nichole, the bacon is used twice here – (#1) 4 slices of bacon are used as an optional garnish and (#2) another 4 slices are roasted with the butternut squash. The latter is eventually pureed with an immersion blender.

I made this soup this morning with kabocha squash. I used coconut oil instead of olive oil which isn’t supposed to be heated due to the low smoking point. I also added more garlic (Hey, I’m Italian!!), some marjoram leaves, a pinch of cumin, a dash of cardamom and a touch of cinnamon. I also added about a tablespoon of brown sugar, 1/3 cup of heavy cream and about a tablespoon of Better Than Boullion Chicken Base because it adds a rich flavor that makes everything more savory and delicious! Sorry I’m embellished upon your recipe, and yet I have to say, it was just what I was craving. Magnificent!

Made this for dinner tonight — yummy! I made my own chicken broth and I roasted a sad sweet potato and a few baby carrots along with the bacon and butternut squash and bell pepper. Hubby loves it! Great for a dreary day!

I made this tonight, following the recipe exactly, but was underwhelmed. The red pepper overpowered everything else. I like the roasted vegetables and absence of cream, but would make some substantial changes if I ever made it again.

Sarah, perhaps the red pepper used was an abnormally large one? The red pepper taste should not be very strong.

Made the soup and loved it. The only minor change I made was to use Pumpkin Goat cheese that accentuated this lovely Fall soup.

So very yummy. I baked mine about 10 minutes longer and needed to add about 4-5 cups of stock(I must of had a bigger butternut squash) I will make this again and am happy how healthy this is. I did not add cheese but the family did all different kinds as they all love different cheese. Thank you for sharing a soup good anytime of year

This was the BEST soup I’ve ever had! Mixed in goat cheese when I served. Sooooo delicious! I’m making again this week!

I do not have an immersion blender, and alternate options?

A blender should work just fine.

Does goat cheese have to be used? I don’t know where to buy.

Feta would be a great substitute!

What if you don’t like goat or feta? Just omit the cheese altogether? I would be ok with that…just asking! 🙂

Yes, please feel free to omit as needed.

can u prepares oup day before and reheat and cook bacon for top day of serving?

I made this today! Absolutely delicious! I omitted the red bell pepper as I didn’t have any. I browned up some ground sausage and added to the soup. My husband loved it!

I thought of doing this as well, adding sausage. Wonder if it would overwhelm the squash flavor though?

I actually think it’s a great idea but it may be best to use “mild” flavored sausage.

Can you reheat this?

Possible to ‘convert’ this into a slow cooker version? Love the idea, suppose could do the ‘roasting part’ in the slow cooker and go from there after it softens?

​Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

I want to make this for Christmas Eve lunch, but want to do most of the cooking for the day ahead of time. How well do you think the prepared soup will freeze (for 2 days)?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Just made this. Came out delicious. I don’t tend to like thyme, so I went with a tiny bit of cilantro, oregano and parsley instead. Loved it. The goat cheese made it extra awesome. Am thinking of experimenting with pumpkin and with sweet potatoes in the future so I can have a whole repertoire of variations. Your recipes never disappoint! It came out delicious and the instructions are always spot on, making the process seamless and pointless!

Oops, not “pointless” … “painless!” 🙂

I made this soup exactly according to your recipe. This is by far the best butternut squash soup i have ever tried.
better than a restaurant style ! i will be making this again and again!

I made this for the first time a week before Thanksgiving. My husband insisted that we make it again for Thanksgiving! THEN we decided to have it every holiday! and have since dubbed it holiday soup. I am making our Christmas batch of holiday soup right now. Thank you so much for such a wonderful recipe ^_^

I have made this twice. My 1 year old son is obsessed, as am I. I actually didn’t have the goat cheese or the chives either time. This soup is amazing and tasty on its own. Thank you SO much for sharing. Delicious!

Do I need a 3 lb butternut squash or 3 lbs of the cut up chunks?

The recipe calls for one 3-pound butternut squash to be peeled, seeded and then cut into 1-inch chunks.

I used 3 lbs of already-cut-up squash chunks. The soup came out very well, but it needed a total of 4 cups chicken broth because the squash soup was too thick to puree well. Delicious, too.

This soup is amazing. My husband is not a big fan of soups but he loved it. We also made it for our guests whom we invited at our house during Christmas holidays and I got a 10 points for it. 🙂 Thanks a lot.

Made this tonight and it was amazing. Added a side of brie, carmelized onion and bacon panini and together it was tasty!

Gul Dang! It’s soo so good. Thank you!

This soup is absolutely the best butternut squash soup EVER! Made it for the second time a couple of nights ago, and three adults and a toddler were ‘mmmmming’ through every bite! I omitted the vegetable roasting by accident while rushing to get the squash in the oven during a few free minutes while my 3-month-old granddaughter was content on her own. It was nevertheless absolutely delicious, and is now one of our top 5 soups! Thank you.

I used this recipe as a base tonight. Instead of bacon, I used smoked turkey sausage (browned in the skillet), added mushrooms and one cup of cooked wild rice. It was so delicious. I’m sure it’s great with the bacon, but my husband would certainly complain that it’s not hearty enough (men!). Love your recipes!

So the isnructions say to lay the bacon out on the baking sheet with the squash etc, but then two steps later it says to cook that bacon in a skillet. Do you cook the bacon twice?

Sarah, the recipe lists 4 slices bacon for the soup, which is roasted with the butternut squash, and an additional 4 slices bacon for the topping, which is cooked in a skillet.

I made this and must say it was delicious! I also videotaped myself preparing it and hope some of you get some help from it…. .

This was honestly the most delicious soup I have ever made! I did a double batch instead of a single one and I still don’t have enough! A few tweaks I made because of personal preference: I omitted the thyme, seasoned the veggies/bacon with onion powder and garlic powder and used a food processor instead of the immersion blender and sour cream instead of goat cheese. Thank you so much for this recipe!

This looks delicious! Was wondering if this soup would freeze well? I was thinking of bringing to a friend with new baby.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I freeze this soup ALL THE TIME. My cousin brought it to a family thing in October and I’ve made it at least 6 times since then. I freeze them in single-serve ziplock freezer bags (after the soup is cooled). You can then freeze them flat and stacked on top of each other. Just let it thaw a bit before you put it in a pan to reheat. It’s easier to come out of the freezer bags if it’s just barely thawed and you can break it into a few mostly-frozen chunks. 🙂 One caveat…I don’t use the goat cheese (I eat paleo) so I’m not sure how it would freeze with the cheese.

Thanks so much for this recipe! I made this last night and could not believe how delicious! I really wasn’t sure the goat cheese would go with the soup but it really does. I roasted about half a cup of canellini beans along with the other veggies just because I had them on hand and they’re great in there – probably add a bit of richness to the soup. I also added some red pepper flakes as the soup was finishing up simmering. Absolutely delicious, and absolutely perfect for a rainy first-week-of-fall in Boston! Thanks again!

Great recipe! Delicious! I will use a smaller onion next time. It sort of overpowered all these wonderful flavors. Goat cheese wad a nice touch.

Do you just roast the diced bacon with the butternut squash, then pick all of the bacon out to fry it in the pan after? Or do you use an additional four slices of diced bacon and fry it in the pan just for the garnish on top?

The additional four slices of bacon in step #4 are used as a garnish.

I made this soup today minus the goat cheese and it was delicious. The family loved it also. I used a full 4 cups of chicken broth because it was so thick. Also subbed red pepper with a yellow one cause that’s what I had on hand. I’ll be making this again, only I’ll find already peeled and cut butternut squash.

I love this! just made it but I roasted fresh thyme with the veggies and added paprika and crushed red pepper to the final step after immersion! we like a little warmth! thanks for the pin! Delish for sure!

I’m thinking of making this as a roast instead of a soup — basically season everything (including all the bacon, diced) before putting it in the oven, sprinkle goat cheese and chives/scallions on it when it’s done, and voila! No stock or blending or stove cooking (I’m lazy!). Has anyone tried this? Do you think it would be good?

Update: I tried it. It WAS amazing. I completely left out the oil because the bacon grease fell onto the veggies while baking, and I sprinkled with feta. Oh my freaking god it’s so good! 😀

Just made butternut squash soup for the first time with this recipe = AWESOME. Thank you.

I have made this recipe a few times, and I can say that it is definitely a favourite. The only thing I omitted was the peppers due to an allergy, which I think kept the flavours very earthy and hearty, and I used a whole box of chicken stock for a double batch to keep it loose, but flavourful. However, the chives as garnish help perk it up and keep it tasting perfectly fresh The bacon adds a rich smokiness (the more the better), and the goat cheese melts so decadently, which adds another dimension of delicate flavour. Additionally, the thyme is just the perfect pairing with the sweet butternut. A really lovely recipe.

Made this tonight and hubby gave it 5 out of 5 stars (which is high praise, especially for soup!). Our 4-year-old and I both loved it too. My only change was to only purée half for a chunkier soup. Hearty, flavorful, so good – will definitely be making again – thanks!

This recipe was amazing! I must admit I am not really a fan of butternut squash soup, but this recipe was absolutely delicious!

Amazing!! I didn’t have chicken stock so just used water and instead of olive oil used bacon grease leftover from morning’s bacon. OMG!! It carmelized so beautifully that I almost just at the veggies alone. Soooo delicious.

This soup is amazing!
I use feta in place of goat cheese and Hot Portuguese Linguesa in place of bacon.
Devine! My whole family loves it.
The smoky linguesa paired with the sharpness of feta and the sweetness of the butternut makes this soup worthy of becoming a household favorite.

I just made this soup and WOW I LOVE it. I used feta cheese. I’ve never roasted vegetables before and I could’ve eaten them right out of the oven.

So recipe calls for a total of 8 slices of bacon? 4 to be roasted and blended into soup and 4 cooked on stove top for garnish?

Such a great recipe and thanks for putting the pictures into your emails! I appreciate that!

Hi Chungah, Do you use an app to calculate the nutrition facts that you post? I am needing to stay low on salt and I have used but wondered if you had something better to recommend. Thanks, Kit

Hi Kit, we have our nutritionist, Pam Gibson, who calculates the nutrition facts and advises on the recipes. But I’m sure myfitnesspal works great unless you want to hire a nutritionist yourself! Pam’s bio can also be viewed on the website under “Our Team”.

About how many people do you think this recipe would serve? I’m excited to make it for my moms luncheon.

This yields about 4-6 servings.

Wow! I just made this for the first time and my whole family couldn’t stop going for seconds. Perfect comfort food for autumn.

This soup is “Damn Delicious”! My husband was hesitant initially, but has requested I make it again.

It’s Thanksgiving here in Canada and I just made this soup as a starter. Delicious! I think my onion bits didn’t cook all the way when roasting so it left the soup with a strong aftertaste. To tone it down I added pure maple syrup. Did the trick. Next time I’ll dice them smaller. And there will be a next time! Thanks for another great recipe.

I made this the other day on a whim because it was a cold and rainy night. It was absolutely delicious!! My boyfriend helped himself to 3 bowls, and I had a big old bowl for myself. I made it exactly as the directions called for, even down to the toppings you used. It was perfect! ate it for lunch the next day and it was still amazing! Thank you! this is going to be a new staple in my house!

is there a good substitute for red pepper? i completely blanked in picking one up and I’m ready to make it tonight!

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