Squash and Spinach Soup With Goat's Cheese And Bacon Recipe
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
You can use any squash for this recipe.
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!
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/11/23/squash-and-spinach-soup-with-goats-cheese-and-bacon-recipe/