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rustic butternut & carrot soup with bacon, king oyster mushrooms, and rye croutons
A hearty, savory soup combining the sweetness of butternut squash and carrots with the smokiness of bacon and earthy cumin. This 'good soop' is elevated with gourmet toppings: pan-seared King Oyster mushrooms, sweet roasted fennel, crunchy rye croutons, and a generous sprinkling of grated cheese.
recipe by
phil
mainModern European4 servingshigh protein
1 / 5
20
prep (min)
40
cook (min)
60
total (min)
- •1 medium Butternut squash, peeled and cubed
- •3 medium Carrots, diced
- •150 grams Bacon, chopped into lardons
- •1 bulb Fennel, sliced into wedges
- •2 large King Oyster mushrooms, halved lengthwise
- •2 slices Rye bread, cut into chunks for croutons
- •1 liter Chicken or Vegetable Stock
- •1 tsp Ground Cumin
- •1 sprig Fresh Rosemary
- •0.5 cup Grated Cheese (Gruyère or Sharp Cheddar)
- •1 small Onion, diced
- •2 tbsp Olive Oil (divided)
- •1 pinch Salt and Black Pepper