rustic butternut & carrot soup with bacon, king oyster mushrooms, and rye croutons

Name: Rustic Butternut & Carrot Soup with Bacon, King Oyster Mushrooms, and Rye Croutons
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Modern European
Ingredients: 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

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

Rustic Butternut & Carrot Soup with Bacon, King Oyster Mushrooms, and Rye Croutons - Image 1

1 / 5

prep (min)

cook (min)

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