Bacon and Mushroom Melts
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Bacon and Mushroom Melts

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!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

113 g


(Contains Milk)

28 g


100 g

Bacon Strips

113 g


¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

7 g


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


¼ tsp

Salt and Pepper*


Nutrition Values

Calories1180 kcal
Fat78 g
Saturated Fat28 g
Carbohydrate77 g
Sugar19 g
Dietary Fiber7 g
Protein34 g
Cholesterol140 mg
Sodium1840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Potato Masher



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.

Cook bacon

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. **

Start soup

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.

Cook mushrooms

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.

Bake melts

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.

Finish soup

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.