Bacon and Mushroom Melts
with Chunky Squash Soup
Cozy up to a big bowl of squash soup for a feast the whole family will love. The mushroom bacon melts make for a match made in sweater weather heaven!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Cream
(Contains Milk)
28 g
Pepitas
100 g
Bacon Strips
113 g
Mushrooms
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
7 g
Thyme
340 g
Butternut Squash, cubes
113 g
Red Onion, chopped
1 tbsp
Dijon Mustard
(Contains Mustard)
2 unit
Vegetable Broth Concentrate
1 tbsp
Garlic Puree
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Thinly slice mushrooms. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Halve buns.
Thinly slice bacon and arrange in a single layer on a parchment-lined baking sheet. Bake in the middle of the oven until crispy and cooked through, 8-10 min. **
While bacon bakes, heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl) then squash and half the onions. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Add broth concentrates, garlic puree, thyme and 2 3/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until squash is fork-tender, 8-10 min.
While squash cooks, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then mushrooms and remaining onions. Cook, stirring occasionally, until mushrooms are golden-brown, 6-8 min. Season with salt and pepper.
Arrange buns on another baking sheet, cut-side up. Brush each half with Dijon, then top with cheese. Toast buns in the middle of the oven until cheese is golden, 3-4 min (TIP: Keep your eye on them so they don't burn!) Top bottom buns with mushrooms, bacon and top buns.
Add cream to the large pot with squash, then stir to combine. Remove pot from heat. Using a potato masher, carefully mash squash soup until desired texture is reached. Season with salt and pepper. (NOTE: If you have a hand blender, blend soup for 1 min until smooth). Divide soup between bowls. Halve bacon and mushroom melts, then serve alongside. Sprinkle pepitas over soup.
