Squash, Bacon, and Swiss Cheese Soup

Nancy Allen


This is a lightly spiced squash soup with a layer of warm melty cheese on top, Oh man where's the hot bread. Enjoy!

★★★★★ 1 vote
4 servings
15 Min
30 Min
Stove Top


2 lb
butternut squash (could also use fresh pumpkin)
8 oz
smoked slab bacon
1 Tbsp
oil (vegetable)
1 1/2 c
roughly chopped onions
2 clove
garlic, crushed
2 tsp
ground cumin
1 Tbsp
ground coriander
2 c
diced potatoes
3 3/4 c
vegetable stock
2 tsp
2 Tbsp
sour cream
hot pepper sauce (optional)
salt and freshly ground pepper
1 1/2 c
gruyere cheese, grated
crusty bread


1Cut the squash into large pieces. Using a sharp knife, carefully remove the skin, wasting very little. Scoop out and discard the seeds. Chop the squash into small chunks. Remove all fat from the bacon and roughly chop it into small pieces.
2Heat oil in large saucepan. Add the onions and garlic and cook for 3 minutes, or until they begin to become soft. Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.
3Add the chopped squash, potatoes, and stock. Bring to a boil and simmer for 15 minutes, and or until the squash and potatoes are tender.
4Blend the cornstarch with 2 tablespoons water and add to soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot pepper sauce to taste. Ladle the soup into warm bowls and sprinkle cheese on top. Serve immediately with crusty bread to scoop up the melted cheese.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy