Butternut Squash and Bacon Soup
My butternut squash soup has 3 main ingredients to make. I have topped this soup with toasted pumpkin seeds and crispy bacon.
Ingredients
- Spanish Onion x 1
- Garlic Cloves x 2
- Butternut Squash x 1
- Vegetables Stock x 400 ml (Freshly made or stock cube dissolved in water)
- Toasted Pumpkin Seeds
- Crispy Bacon Pieces
Preparing The Ingredients
- Peel, cut the Spanish onion in half and cut into a chunky dice
- Peel the garlic and slice it thinly
- Cut the butternut squash in half and peel
- Cut the butternut into chunky dice-size pieces
- Chop the bacon into small pieces
- Have the vegetable stock hot and ready to go
Cooking The Butternut Squash Soup
- Have the pumpkin seeds and crispy bacon ready to use
- Heat a pan on medium heat and add a little oil
- Drop in the onions and cook for 2 minutes
- Add the garlic and cook for 1 minute
- Add the butternut squash and stir for 5 minutes
- Pour in the vegetable stock and bring to the boil
- Once boiling turn it down to a simmer and cook for 10 minutes
- Take the pan off the heat when the butternut squash is soft and cooked
Finishing The Soup
- Blitz the soup to a smooth consistency and pour it into a bowl
- Top the soup with pumpkin seeds and crispy bacon
