Butternut squash and bacon soup

A really easy soup when in need of some health or good as a starter for a supper party...

1 x butternut squash roughly chopped
100g pancetta or streaky bacon chopped
handful of sage leaves
1 x large white onion
50g butter
1/2 chilli
3 cloves garlic finely chopped
800mls stock

Melt butter in a large pan and add the onions, chilli, garlic and squash.

Sweat this for approx 15minutes with the pan lid on until soft and not yet browning.

Meanwhile cook the bacon until crisp and then add the sage leaves and cook for a further 1 minute - take out and put onto some kitchen roll to take away the excess oil.


Add the stock to the pan of squash and bring to the boil, cover and cook for a further 20minutes. After the time the squash will be soft, blend until desired texture is achieved.

Pour into bowls and place centrally the sage leaves and bacon.

Serve with chunky bread.

n.b. it also freezes well if made in batches for lunches.
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