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Squash and Spinach Soup With Goat’s Cheese And Bacon Recipe

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Squash & Spinach Soup with goat's cheese and baconConsidering how often I make soup these days, you’d be forgiven for thinking that I actually enjoy it! I’m not really a lover of soup, but with two children, a job and a home to run, it’s certainly an easy to prepare food, and easy to eat.

In the Thermomix soup is a 15-minute (non)effort, but of course you can adapt it to cook on the stove top or however you usually make your soup.

We have a further problem in our home, because I don’t like any kind of chunkiness in my soup, but my hubby prefers a chewable soup. If I’m feeling generous I’ll cook everything, remove his portion and then blits up mine. Otherwise, we have smooth soup. He’s coming round to it!


In this particular soup I used a Turkish Squash, which had a grey-ish colour, which no one was going to eat so I added some spinach to at least give it colour, additional nutrition and great flavour.

I particularly wanted a luxurious soup here, so we added goat’s cheese and bacon. These are optional extras, but totally worth it.

Also, because I was blending it with the Thermomix, I used almost all of the squash, seeds and all. This is best with a young squash so the skin is still soft. You don’t have to do that though!

 

Squash and Spinach Soup With Goat's Cheese And Bacon Recipe
 
Prep time
Cook time
Total time
 
You can use any squash for this recipe.
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 400 - 700 g squash
  • 1 onion
  • 1 garlic clove
  • 200g bone broth or stock
  • 1 sprig fresh rosemary
  • 6 rashers bacon
  • 50g spinach
  • 250g goats cheese
  • add cream/stock to preference
  • add salt/pepper to taste
Instructions
  1. Cut squash into easy to bake portions - a pumpkin or large squash could go in 8 pieces, for example. Drizzle with olive oil and bake for 45 minutes at 190C
  2. Cut an onion in half, add garlic, then blitz for 3 seconds on speed 5.
  3. Sweat the onions for 3 minutes, speed 1, 90C
  4. Add the squash, skin and seeds too, if you like.
  5. Add the stock or bone broth, rosemary, and salt and pepper.
  6. Cook for 15 mins/speed 2/100C
  7. Meanwhile fry bacon to make it crispy, and set aside.
  8. When the soup is finished, add the spinach and goat's cheese and blits for 5 seconds on speed 7. (or as bitty or smooth as you like it).
  9. Add cream or extra stock to make the soup as thick or thin as you prefer.
  10. Serve with crusty bread or brioche (without the chocolate!) and enjoy!

 

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Permanent link to this article: https://www.keeperofthekitchen.com/2013/11/23/squash-and-spinach-soup-with-goats-cheese-and-bacon-recipe/

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