Butternut Bacon Soup

A smooth butternut squash soup topped with crispy bacon pieces.

Course Soup

Cuisine British

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 260kcal

Author Corina Blum

Ingredients

5 strips bacon diced
1 onion diced
2 garlic cloves crushed
400 g butternut squash diced
1 carrot diced
1 red pepper diced
800 ml chicken stock
black pepper to taste

Metric - US Customary

Instructions

Put the bacon in a saucepan and cook until it begins to turn crispy. Remove it from the pan and leave it on a piece of kitchen roll.
Add a little extra oil if necessary and cook the onion gently for about 5 minutes until softened.
Stir in the crushed garlic and cook for another minute.
Add the vegetables and stock and simmer for 20 minutes until all the vegetables are cooked through.
Transfer to a blender and blitz until smooth.
Season with extra black pepper.

Notes

I used butternut squash but pumpkin or any other squash would work here.

To make this soup vegetarian or vegan, why not top with vegetable crisps instead of the crispy bacon?

Nutritional information is approximate and a guideline only.

Nutrition

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