Autumn Squash Soup with Bacon Brussels Sprouts


Brussels Sprouts

  • 24 oz. Boulder Organic Autumn Squash Soup
  • 2 lbs. Brussels Sprouts, halved
  • 2 Tbsp. Olive Oil
  • Salt and Pepper, to taste
  • Small Amount of Water
  • 2 Strips Thick Bacon, cooked and cut into strips (reserve fat)


  • ¼ C. Balsamic Vinegar
  • 2 Tbsp. Bacon Fat
  • 1 Tbsp. Brown Sugar


  1. Preheat an oven to 500 degrees and prepare a baking sheet with foil.
  2. In a large bowl, toss the halved brussels sprouts with olive oil. Season with salt and pepper, to taste.
  3. Arrange the seasoned brussels sprouts, cut side down on the foil. Sprinkle the brussels sprouts with water and cover snugly with foil.
  4. Place the prepared brussels sprouts in the preheated oven on the center rack. Roast for 10 minutes.
  5. Remove the foil from the baking sheet and continue to roast the brussels sprouts until golden, about 5 minutes.
  6. In a small mixing bowl, whisk together the dressing ingredients.
  7. Toss the roasted brussels sprouts with the cooked bacon strips and drizzle with dressing.
  8. Serve alongside warm bowls of Autumn Squash Soup.
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