bleu harvest soup

Ingredients

• Servings: 10
• 8 cubes chicken bouillon
• 12 cups water
• 2 acorn squash - peeled, seeded, and diced
• 4 large carrots, sliced
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 teaspoons crushed dried rosemary
• 1/2 pound bacon, diced
• 2 (15 ounce) cans great northern beans, rinsed and drained
• 3/4 cup crumbled blue cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• crumble bouillon cubes into water in a large pot; bring to a boil. add squash to the boiling liquid; cook until squash is beginning to soften, 6 to 8 minutes. stir carrots into the liquid; continue cooking until carrots are just tender, about 5 minutes. remove from heat and set aside.
• heat oil in a skillet over medium heat. cook onion with rosemary in the hot oil until translucent, about 5 minutes. stir bacon into the onion; cook and stir until the bacon is crisp, 7 to 10 minutes. scoop bacon and onion mixture directly into the pot with the squash. stir beans through the mixture. garnish with blue cheese to serve.