goat cheese and butternut soup with kale and maple bacon

as we drove to the beach, i said to my girl, “i need an autumn-y recipe.  i’m thinking pumpkin soup.  wonder if it would be good with goat cheese in it?”  she said, “how about topping it with candied bacon?”  i answered (thinking i was brilliant and oh-so-original), “and what about a pop of brightness with pomegranate seeds on top?!”  um, yes.  forget the beach.  come on, autumn!!

 

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however, since we were first creating this recipe mid-july, i found there were no pomegranate seeds.  no pumpkin.  sigh.  our original version instead has butternut squash (because yes, i already have this kale and butternut recipe here and this one with butternut in chili) but now that autumn is arrived, i WILL have my pomegranate seeds, darn it.  and i’m trying this again, but as pumpkin soup.  yes?

 

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roasting the vegetables gives them a deeper flavor, and it’s a lot easier than any other cooking method.  while they’re roasting, sit down and have a sip of tea and enjoy a few minutes of quiet in your day!

 

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of course, who doesn’t love soups in the fall and winter?  if you like, set some aside and warm up for breakfast (i know, i’m odd, but i love savories for breakfast) or lunch tomorrow.

 

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goat cheese and pumpkin soup with kale and maple bacon
 
Prep time
Cook time
Total time
 
this soup is tangy and creamy and is set off by a topping of crispy maple candied bacon.
Author:
Recipe type: soup
Serves: 4-6 servings
Ingredients
  • 1 medium pumpkin, peeled and cut into cubes
  • 3-4 sprigs fresh thyme
  • 2 onions, peeled and quartered
  • 3 cups all natural chicken or vegetable broth
  • salt and pepper to taste
  • ¼ cup olive or walnut oil
  • 2 cups fresh baby kale
  • 5 ounces goat cheese
  • 1 pound bacon
  • 1 tablespoon maple sugar
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a large rimmed baking sheet with parchment paper; drizzle with olive or walnut oil.
  3. Place pumpkin, onion, and thyme on prepared baking sheet.
  4. Drizzle with additional oil and roast at 425 degrees for about 35 minutes, tossing occasionally.
  5. Line a second rimmed baking sheet with parchment paper and lay out bacon slices.
  6. Sprinkle bacon with maple sugar and place in preheated oven.
  7. When bacon is crisp, remove from oven and set aside.
  8. When vegetables are golden and beginning to brown, remove from oven.
  9. In a large stock pot, bring broth to a simmer.
  10. Add roasted vegetables, thyme leaves stripped from sprigs, and goat cheese in two batches, blending each time with a hand-held immersion blender.
  11. (Alternatively, combine in small batches in a high-speed blender.)
  12. After blending, gently stir kale into soup.
  13. To serve, top with a slice of candied bacon.

 

i’m thinking this recipe would be best served with this insanely warm and buttery grain-free sourdough bread, scented with orange.  you agree?

 

dancing signature divider web

 

 

 

 

(after thinking we were so original, imagine my surprise when i found this yum-mazing recipe from life as a strawberry?  we must be kindred spirits… go say hi, and give it a try too!  then come back and let me know which is your fave, and why!!)

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