Bleu Harvest Soup Recipe
- 8 cubes chicken bouillon
- 12 cups water
- 2 acorn squash – peeled, seeded, and diced
- 4 large carrots, sliced
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 teaspoons crushed dried rosemary
- 1/2 pound bacon, diced
- 2 (15 ounce) cans great Northern beans, rinsed and drained
- 3/4 cup crumbled blue cheese
- Crumble bouillon cubes into water in a large pot; bring to a boil. Add squash to the boiling liquid; cook until squash is beginning to soften, 6 to 8 minutes. Stir carrots into the liquid; continue cooking until carrots are just tender, about 5 minutes. Remove from heat and set aside.
- Heat oil in a skillet over medium heat. Cook onion with rosemary in the hot oil until translucent, about 5 minutes. Stir bacon into the onion; cook and stir until the bacon is crisp, 7 to 10 minutes. Scoop bacon and onion mixture directly into the pot with the squash. Stir beans through the mixture. Garnish with blue cheese to serve.
