Butternut Squash Soup with Bacon, Bleu Cheese and Pumpkin Seeds

February 22, 2014

This simple yet wonderful recipe is kicked up with the additon of a few fun garnishes.

2 12 oz packages of frozen, pureed butternut squash
4 cups of chicken stock
Salt and Pepper to taste
8 slices cooked bacon, chopped
4 oz crumbled bleu cheese
2 oz pumpkin seeds

Bring chicken stock to a boil and add frozen butternut squash Cook until the squash has softened and whisk the soup until smooth. Salt and pepper to taste. Garnish with bacon, bleu cheese and pumpkin seeds

Nutritions

Calories
244

Sodium
603mg
25% DV

Fat
17g
27% DV

Protein
10g
20% DV

Carbs
5g
1% DV

Fiber
1g
7% DV