Photo: Cala
Roasted Butternut Squash Soup with Goat Cheese and Bacon
9 ingredients
10 min + 25 min
4
openrecipes
This roasted butternut squash soup with goat cheese and bacon is the perfect dinner on a cold winter night!
Estimated Nutrition (whole recipe, rough)
591
Calories
51g
Protein
24g
Fat
46g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 strips Thick Cut Bacon, Diced
- ½ whole Large Yellow Onion Roughly Chopped
- 2 cloves Garlic, Roughly Chopped
- 1 dash Salt And Pepper, to taste
- 2-½ cups Chicken Or Vegetable Stock
- 1-½ cup Roasted Butternut Squash Puree
- 4 ounces, weight Goat Cheese Plus Extra For Garnish
- ½ cups Milk (I Used 1%)
- ¼ cups Fresh Parsley Leaves, For Garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes