GOAT CHEESE AND BUTTERNUT SOUP WITH MAPLE CANDIED BACON

Goat Cheese and Butternut Soup with Maple Candied Bacon image

In this creamy soup flavors are brought together with Swanson® Chicken Broth, for a tangy and slightly sweet taste.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 50m

Yield 4

Number Of Ingredients 10

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Ingredients

1 medium butternut squash, peeled and cut into cubes
3 sprigs fresh thyme, or more to taste
2 onions, peeled and quartered
3 cups Swanson® Chicken Broth
salt and pepper to taste
¼ cup olive oil, divided
2 cups baby kale leaves
5 ounces goat cheese
½ pound bacon
1 tablespoon maple sugar

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil; drizzle with 1 tablespoon olive oil.
Place squash, onion, and thyme sprigs on prepared baking sheet. Drizzle with remaining oil and roast, tossing occasionally, until golden and beginning to brown, about 35 minutes. Remove thyme leaves from stems.
Line a second rimmed baking sheet with parchment paper. Place bacon slices on sheet in a single layer. Sprinkle bacon with maple sugar.
Bake in preheated oven until browned and crisp, 10 to 15 minutes. Drain on paper towel-lined plate.
Bring Swanson® Chicken Broth to a simmer in a large stockpot. Add half of the roasted vegetables, thyme leaves, and goat cheese. Blend with a hand-held immersion blender. Add remaining vegetables, thyme leaves, and goat cheese. Blend until smooth. Stir in the kale.
Serve topped with a slice of candied bacon.

Nutrition Facts : Calories 546.5 calories, Carbohydrate 49.8 g, Cholesterol 52.1 mg, Fat 32.8 g, Fiber 7.9 g, Protein 20.1 g, SaturatedFat 11.8 g, Sodium 1398.4 mg, Sugar 13.5 g