Myskikurpitsa, Bacon, and Blue Cheese Soup
recipe

A delicious and creamy soup that combines the flavors of butternut squash, bacon, and blue cheese. Perfect for cozy autumn evenings.
Preparation Time: 30 minutes
Serving Size: 2-3 servings

Ingredients:

- 2 tbsp olive oil
- 1 onion, diced
- 1 large apple, peeled and diced
- 300 g roasted butternut squash puree (from one squash)
- 5 dl chicken broth
- 80 + 20 g blue cheese (e.g., Saint Agur)
- 2 dl crème fraiche
- Salt and black pepper to taste
- A handful of walnuts, roughly chopped
- Half a packet of bacon

Instructions:

1. Cook the bacon slices until crispy and place them on paper towels to drain.
2. Heat the olive oil in a pot and sauté the onions until soft.
3. Add the diced apple to the onions and stir for about two minutes.
4. Incorporate the roasted butternut squash puree and chicken broth, and simmer for five minutes.
5. Stir in 80 g of blue cheese and mix until the cheese melts.
6. Blend the soup (it doesn’t need to be completely smooth), then add the crème fraiche and heat until just boiling.
7. Season with salt and black pepper as needed.
8. Serve the soup in bowls, topped with crumbled bacon, chopped walnuts, and the remaining blue cheese.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 15 g
- Carbohydrates: 30 g
- Fat: 30 g
- Fiber: 5 g

Reviews: 4.7 (347 reviews) ★★★★★ share