Butternut, Bacon and Cheddar Soup

  • 15MINS
  • 45MINS
  • Serves 6
  • 177KCAL

You’ve just found your new favourite soup recipe! This big bowl of comfort is perfect to warm you up on a chilly day. Its perfect blend of veggies, salty bacon and smooth Cheddar make it rich and silky, even without cream. You’ll want to serve this with a fresh wholemeal roll so you can soak up every last drop!

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Butternut, Bacon and Cheddar Soup pinchofnom.com

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Take care when peeling and cutting the butternut squash as they are very hard, heavy and can roll around. Cut off each end first with a large sharp knife, then cut in half across the width. Then you can use a peeler or a sharp knife to remove the skin. Cut the round bottom in half and scoop out the seeds and discard. Next, square off any round edges to stop the squash rolling around and carefully cut into chunks.

Easy to prepare and such a tasy and filling soup
I sautéed the veg off in my instant pot and the added rest of ingredients and pressure cooked under soup method for 10 minutes and finished off as instructed. Quick and simple and very satisfying
Used grated mozzarella sprinkled on top
I used grated mozzarella sprinkled on top as I served to give a gooey stringy treat as it melted. Such a hit
Lovely filling soup
We cooled half of it before adding the cheese, to reheat another day. Seems to reheat better like this.
Loved this recipe! Always tasty and easy from pinch of nom
The optional part on the recipe was to sprinkle 15g cheese on top of the soup at the end I would say 100% do this part as it makes the recipe
Lovely, warming and comforting soup on a cold day
I didn't have bacon medallions, so used smoked bacon, removing all fat. I also added in a few more mushrooms as I didn't want to waste them. Lots of black pepper for my taste, no salt as the bacon and cheese added that.

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‘This recipe has taken soup to the next level !! Phenomenal.’

Andria Padgham

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