Fall Boursin Soup

A hearty, creamy soup made with roasted vegetables and Boursin cheese, perfect for a chilly fall night. This soup freezes well and makes excellent leftovers.

By @fridasofiaeats

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 20 oz butternut squash
• 1 zucchini
• 1 yellow squash
• 1 red onion
• 1 red bell pepper
• 5 medium tomatoes
• 1 whole garlic bulb
• 2 sprigs fresh rosemary
• 2 tsp salt
• 1 tsp dried thyme
• 0 olive oil
• 1 package Boursin cheese
• 3 slices bacon
• 1 cup heavy cream

Instructions

1. Preheat oven to 400°F.
2. Arrange butternut squash, zucchini, yellow squash, onion, bell pepper, tomatoes, rosemary, and garlic bulb on a sheet pan. Add Boursin cheese on top. Drizzle generously with olive oil, sprinkle with salt and thyme, and toss with your hands until coated.
3. Roast for 30 minutes, until vegetables are soft and lightly caramelized. After 15 minutes, add another pan with bacon into the oven.
4. Transfer roasted vegetables (squeeze out the garlic cloves from the bulb) to a blender. Blend until smooth.
5. Pour mixture into a large pot, stir in the heavy cream, and heat gently over medium until warmed through.
6. Taste and adjust seasoning if needed. Top with crumbled bacon and serve warm with crusty bread.