Butternut squash and bacon soup

Updated at: Wed, 16 Aug 2023 21:10:35 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Step 2

Peel the butternut squash[es] and cut in half using a sharp knife Tip: Drizzle the knife with a little vegetable oil for easier chopping

Step 3

Scoop out the seeds with a spoon and discard Chop the butternut squash into small, bite-sized pieces

Step 4

Add the chopped butternut squash to a baking tray with a generous drizzle of vegetable oll and a pinch of salt and pepper

Step 5

Give everything a good mix up and put the tray in the oven for 25 min or until softened and starting to brown

Step 6

While the butternut squash is cooking, chop the bacon finely

Step 7

Heat a large, dry, pot over a medium-high heat

Step 8

Once hot, add the chopped bacon and cook for 4-5 min, stirring occasionally, until golden and crisp

Step 9

Once crisp, transfer the bacon to kitchen paper and reserve the pot

Step 10

Meanwhile, boil a full kettle

Step 11

Peel and finely chop the brown onion (s)

Step 12

Peel and finely slice (don't chop!) the garlic

Step 13

Dissolve the chicken stock mix in 650 ml (1.3L) boiled water

Step 14

Return the reserved pot to a medium heat

Step 15

Once hot, add the chopped onion and sliced garlic and cook for 4-5 min or until beginning to soften

Step 16

Meanwhile, peel the potato(es) and chop into small bite-sized pieces

Step 17

Once the onion has softened, add the chicken stock and chopped potato and bring to the boil over a high heat

Step 18

Once the stock is boiling, cook for 10-12 min or until the potato is beginning to break down

Step 19

Line a baking tray with non-stick baking paper

Step 20

Tear the ciabattas into rough, bite-sized pieces and add them to the tray

Step 21

Sprinkle over the grated Italian hard cheese, pumpkin seeds and chilli flakes (can't handle the heat? Go easy!) and put the tray in the oven for 4-5 min or until golden - these are your chilli-cheese croutons

Step 22

Once the potato has started to break down, add the roasted butternut squash to the pot and blend with a (stick) blender until a smooth soup remains

Step 23

Tip: Add a splash more water if your soup is looking a little thick!

Step 24

Taste for seasoning, adding a little more salt and pepper if needed - this is your butternut squash soup

Step 25

Serve the butternut squash soup in bowls with dollop of clotted cream

Step 26

Top with the crispy bacon and chilli-cheese croutons

Step 27

Season with a grind of black pepper

Step 28

Enjoyl

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