Butternut Squash Soup with Gorgonzola Crema

Many years ago I was gifted a little book authored by American cheese maven Paula Lambert, who owns the Mozzarella Company in Dallas, Texas.

The book is called “Cheese, Glorious Cheese.” I couldn’t think of a better title for a cheese book myself!

I remember I was almost scared to open the book. I don’t need any help eating and enjoying cheese.

But then, I did. And the recipes are really fun.

Being that I’m dreaming of fall and, my butternut squashes have successfully matured in my garden, I thought what better recipe to make from this book but a butternut squash soup with a dollop of Gorgonzola crema.

It just takes soup to a new level, right? Oh, and there’s also some peppered bacon bits on top as well. Perfect for an almost-fall, wishing-for-fall lunch.

Butternut Squash Bisque with Gorgonzola Crema
Extremely Adapted from, “Cheese, Glorious Cheese”

1 large butternut squash, about 2 pounds
Chicken broth, about 4 cups
8 ounces peppered bacon, diced
2 tablespoons butter
1 medium onion, chopped
4 shallots, chopped
8 ounces marscapone
1 teaspoon salt
1 cup crema, or Mexican sour cream
3/4 cup crumbled Gorgonzola

Begin the soup by peeling the butternut squash, and removing the seeds. Cut up the squash into fairly uniform-sized pieces and place them in a large pot.

Pour the broth over the top – just enough to cover – and bring to a boil. Reduce the heat to simmer, cover the pot, and let the squash cook for about 30 minutes, or until tender. Remove the lid and let the squash cool.

In a skillet, place the bacon and butter. Cook the bacon until to your taste. Remove the bacon with a slotted spoon, but keep the skillet with the butter and bacon fat.

Over medium heat, cook the onion and shallots for about 5-6 minutes, or until soft.

When the squash has cooled, remove it from the pot with a slotted spoon and place in a large blender jar. I only begin adding the broth when blending begins, so that I can control the consistency.

Add the onion-shallots, the marscapone, and salt. Blend, adding a little broth as necessary, to make the soup to your desired thickness. I prefer my cream-based soups quite thick.

Stir together the crema and gorgonzola, and have the bacon dice on hand.

Ladle the hot soup into soup bowls.

Place a dollop of the gorgonzola cream in the center, and then sprinkle on the bacon.

The flavor combination is incredible. I could actually do without the bacon.

Personally, I forced myself to follow through on the gorgonzola; I much prefer feta. But it’s wonderful.

It’s good to stir the gorgonzola cream into the soup, but not too much. You want to taste those different flavors.

If you didn’t notice, I like thick, rich, creamy soups. If you didn’t want to make a rich soup, you can use evaporated milk instead of marscapone. But don’t omit the butter! Butter belongs in soups!

Or, you could simply use chicken broth. But that’s no fun. Happy Fall!

By Published On: October 5th, 201762 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

62 Comments

  1. Travel Gourmet October 5, 2017 at 7:43 AM - Reply

    Gorgeous recipe. I make butternut squash soup a lot but I love the idea of adding the bacon and Gorgonzola cream at the end. Gorgonzola is one of my favourite cheeses!

    • chef mimi October 5, 2017 at 10:14 AM - Reply

      Then you would really love this. Sometimes it’s just too powerful for me!

  2. David October 5, 2017 at 9:45 AM - Reply

    I saw this on Facebook and couldn’t wait to see your post! It looks amazing, Mimi – simple, hearty, beautiful. I can assure that I will be getting some butternut squash, local bacon, and some local goat blue cheese at our market to make this over the weekend!

  3. Tasty Eats Ronit Penso October 5, 2017 at 11:10 AM - Reply

    Blue cheeses pair so well with squash. The perfect soup for the cold days ahead.

    • chef mimi October 5, 2017 at 11:57 AM - Reply

      And I’m still waiting for it to cool down… but until then I’ll still eat hot soups!

  4. Linda Duffin October 5, 2017 at 11:21 AM - Reply

    Sounds like a delicious combination, Mimi. And that book … I think it needs to be in my library!

    • chef mimi October 5, 2017 at 11:56 AM - Reply

      It was fun to look at, but I don’t think it’s a really important book to own!

      • Linda Duffin October 6, 2017 at 7:09 AM

        Too late, it’s on order! :)

      • chef mimi October 6, 2017 at 7:32 AM

        God woman, you”re as impulsive as I am!!!

      • Linda Duffin October 6, 2017 at 7:51 AM

        I’m sure my husband would say I’m worse. :)

      • chef mimi October 6, 2017 at 8:34 AM

        So would my husband…

      • Linda Duffin October 6, 2017 at 8:56 AM

        Separated. At. Birth. :D

  5. chefkreso October 5, 2017 at 12:04 PM - Reply

    I also always use crispy bacon when preparing butternut squash soup, and gorgonzola must make it really amazing!

    • chef mimi October 5, 2017 at 12:22 PM - Reply

      That’s interesting! I might sautee it with onions in a chunky soup, but I don’t think I’ve ever used it as a topping before!

  6. Chica Andaluza October 5, 2017 at 1:23 PM - Reply

    Ooh am going to send the link for this to my mum. A pal of hers gifted her a butternut squash this morning!

  7. cookingwithauntjuju.com October 5, 2017 at 1:58 PM - Reply

    Love this Fall soup (if it ever comes). I have a totally different version but you tweaked my interest with the mascarpone, gorgonzola and the peppered bacon. Sounds so good…

  8. ruthann1 October 5, 2017 at 3:46 PM - Reply

    This soup looks so delicious. I can’t wait to make it. One of my goals this fall and winter is to make more soups. They’re soothing and can always be kept on hand.
    RuthAnn, inspiringcuisine.com

    • chef mimi October 5, 2017 at 7:27 PM - Reply

      And, they freeze well! That’s helpful!

  9. Rini October 5, 2017 at 7:29 PM - Reply

    Wow, it must be nice to grow your own butternut squash. I must say though, butternut squash isn’t the same unless it’s creamy and you have definitely fulfilled that with this recipe. :)

  10. ladyredspecs October 5, 2017 at 8:17 PM - Reply

    Butternut makes fabulous soup but I’ve never thought to add blue cheese to it. The sharp piquancy of gorgonzola must be delicious with the sweetness of the squash. Yum!

  11. Abbe@This is How I Cook October 5, 2017 at 9:18 PM - Reply

    This sounds realyl, REALLY, good! I mean really good! Like I better make this soon!

    • chef mimi October 6, 2017 at 6:06 AM - Reply

      Hahahaha! By the way, I gave you a shout out in my last post on Korean Coleslaw! A great recipe!

  12. Sofia October 6, 2017 at 5:53 AM - Reply

    I always think that bacon makes everything a bit better, but you’re right, the combination of all the other ingredients sound so good it could probably do without the bacon. Can’t wait to make this myself xx

  13. Karen October 6, 2017 at 9:27 AM - Reply

    This sounds like a wonderful fall meal…filling and delicious.

  14. Laura @ Feast Wisely October 6, 2017 at 5:21 PM - Reply

    Lovely soup Chef Mimi and I totally agree on the squash and Gorgonzola pairing – try combing just the two of them with some olive oil – a simple but delicious dip!

    • chef mimi October 6, 2017 at 9:22 PM - Reply

      Hmmmmmmm

      • Laura @ Feast Wisely October 7, 2017 at 4:11 AM

        Hi Chef Mimi – another Sydney tip by your hotel would be the cafe at the top of the MCA museum and the restaurant at the ground floor level – both have amazing views of the harbour and Opera House!

      • chef mimi October 7, 2017 at 6:53 AM

        Ooooh, thank you!

  15. Elaine @ foodbod October 7, 2017 at 1:13 AM - Reply

    Gorgeous! I do like thick soup :) and perfect ‘bowl’ food!! 😉

    • chef mimi October 11, 2017 at 2:54 PM - Reply

      I know that brothy soups have their place, but I’d rather enjoy a thick, creamy soup any day!

  16. Jeff the Chef October 7, 2017 at 7:39 PM - Reply

    Wow that looks really delicious, especially with that piece of rustic bread you have next to it!

    • chef mimi October 7, 2017 at 7:56 PM - Reply

      Thanks! I’ve been making soups even though it’s just started to cool down here. Got up to 84 degrees today.

  17. Julie is Hostess At Heart October 7, 2017 at 7:48 PM - Reply

    This soup is gourmet! I’ve never thought to add mascarpone to my soup but that would be so rich and creamy!

    • chef mimi October 7, 2017 at 7:55 PM - Reply

      It’s not necessary of course, but it’s good!

  18. dishinwithdidi October 9, 2017 at 5:08 AM - Reply

    Oh my goodness Mimi! The addition of the peppered bacon and the Gorgonzola crema? Divine!! ♥

    • chef mimi October 9, 2017 at 6:55 AM - Reply

      Yeah, it was pretty darn good! Have I missed some posts of your Didi?

  19. Lisa @ cheergerm October 9, 2017 at 5:09 AM - Reply

    Great combo there Mimi. We head out of soup season as you head into it!

    • chef mimi October 9, 2017 at 6:54 AM - Reply

      I know! So odd. But we’re headed to Australia and New Zealand in a few weeks, so I get an extra dose of spring! So excited.

      • Lisa @ cheergerm October 9, 2017 at 3:49 PM

        Wow! That’s so cool, you will love our side of the world! (Says a NZ born chick living in Sydney..) Which parts of both are you visiting?

      • chef mimi October 9, 2017 at 6:05 PM

        Sydney, Uluru Rock, Auckland, Cairns, Queenstown, Hobart, Adelaide

      • Lisa @ cheergerm October 10, 2017 at 5:55 AM

        Good on you! You are doing the rounds, you will be very busy with that itinerary!

  20. Vinny Grette October 9, 2017 at 9:00 AM - Reply

    Mimi. I just love soup. And butternut is my favorite squash. Growing your own must be heaven. This is the perfect recipe for our Canadian thanksgiving, which is this weekend. When I read your subcaption, “So much food, so little time,” I thought just how thankful I am to be able to identify with this idea. We are so lucky on this side of the ocean!

    • chef mimi October 9, 2017 at 1:43 PM - Reply

      Thank you. That’s such a sweet and poignant comment.

  21. StefanGourmet October 10, 2017 at 1:44 AM - Reply

    Great soup. With cheese you can make anything taste good, even squash ;-) I prefer gorgonzola over feta.

  22. Healthy World Cuisine October 10, 2017 at 8:23 PM - Reply

    Bacon is it’s own major food group according to my boys! Your soup is creamy rich and delicious.

    • chef mimi October 11, 2017 at 2:54 PM - Reply

      I’m not a bacon fiend like a lot of people, but a little as a topping is wonderful!

  23. CakePants October 10, 2017 at 10:08 PM - Reply

    This soup looks so hearty and comforting! And “Cheese, Glorious Cheese” definitely sounds like a book that is right up my alley :)

    • chef mimi October 11, 2017 at 2:53 PM - Reply

      It’s a great name for a book, but I wouldn’t recommend spending money on it…

  24. Frank Fariello October 15, 2017 at 6:44 AM - Reply

    Lovely soup for this time of year. And the cheese, well, what doesn’t Gorgonzola make taste better?

  25. A Cookbook Collection October 18, 2017 at 3:37 PM - Reply

    Beautiful! I love squash and blue cheese together.

  26. Jeff the Chef October 23, 2017 at 11:27 PM - Reply

    I don’t usually go for squash soup, but the texture of this one looks so compelling!

    • chef mimi October 24, 2017 at 7:29 AM - Reply

      Thank you! I really like them thick. Or not.

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