Butternut Squash Soup with Boursin and Bacon
- 1/3 cup butter
- 1 large onion, diced
- 4 stalks celery, chopped
- 1 (3-1/2 lb) butternut squash, peeled, seeded and cubed
- 2 sprigs fresh thyme leaves
- 1 Tablespoon all-purpose flour
- 2 (14.5 ounce) cans chicken broth
- 2 (5.2 ounce) rounds Boursin Cheese with Garlic and Fine Herbs (if you cannot find Boursin, you can substitute with Alouette Garlic and Herbs or you can make your own).
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon white pepper
- Crispy cooked bacon, crumbled
- In a large pot, melt butter over med-low heat. Add onion and celery and cook until slightly softened, about 2-3 minutes. Add butternut squash and thyme leaves, cook for about 8 minutes more. Stir several times. Add flour and stir until fully incorporated.
- Add chicken broth and bring to a boil. Turn down heat, cover and simmer on low for another 10 minutes. Squash should be soft. Remove thyme sprigs and then puree squash mixture until smooth. (I use my blender and do it in batches because I want absolutely no sign of the evil celery. You can also use a hand blender, but they just don't seem to blend it enough for me.)
- Add soup back to the pot and add Boursin cheese, salt and both peppers. Stir until cheese is melted.
- Garnish each bowl with crumbled bacon.
Adapted from the Noble Pig... You should really check her out!!