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squash, bacon, and swiss cheese soup

(1 rating)
mawmawnan avatar
Recipe by
Nancy Allen
@mawmawnan
Wentzville, MO

This is a lightly spiced squash soup with a layer of warm melty cheese on top, Oh man where's the hot bread. Enjoy!

(1 rating)
yield 4 servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For squash, bacon, and swiss cheese soup

  • 2 lb
    butternut squash (could also use fresh pumpkin)
  • 8 oz
    smoked slab bacon
  • 1 Tbsp
    oil (vegetable)
  • 1 1/2 c
    roughly chopped onions
  • 2 clove
    garlic, crushed
  • 2 tsp
    ground cumin
  • 1 Tbsp
    ground coriander
  • 2 c
    diced potatoes
  • 3 3/4 c
    vegetable stock
  • 2 tsp
    cornstarch
  • 2 Tbsp
    sour cream
  • hot pepper sauce (optional)
  • salt and freshly ground pepper
  • 1 1/2 c
    gruyere cheese, grated
  • crusty bread

How To Make squash, bacon, and swiss cheese soup

  • 1
    Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting very little. Scoop out and discard the seeds. Chop the squash into small chunks. Remove all fat from the bacon and roughly chop it into small pieces.
  • 2
    Heat oil in large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft. Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.
  • 3
    Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, and or until the squash and potatoes are tender.
  • 4
    Blend the cornstarch with 2 tablespoons water and add to soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot pepper sauce to taste. Ladle the soup into warm bowls and sprinkle cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.
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