Butternut Squash | Bacon | Soup

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.


  1. Spanish Onion x 1
  2. Garlic Cloves x 2
  3. Butternut Squash x 1
  4. Vegetables Stock x 400 ml (Freshly made or stock cube dissolved in water)
  5. Toasted Pumpkin Seeds
  6. Crispy Bacon Pieces

Preparing The Ingredients

  1. Peel, cut the Spanish onion in half and cut into a chunky dice
  2. Peel the garlic and slice it thinly
  3. Cut the butternut squash in half and peel
  4. Cut the butternut into chunky dice-size pieces
  5. Chop the bacon into small pieces
  6. Have the vegetable stock hot and ready to go

Cooking The Butternut Squash Soup

  1. Have the pumpkin seeds and crispy bacon ready to use
  2. Heat a pan on medium heat and add a little oil
  3. Drop in the onions and cook for 2 minutes
  4. Add the garlic and cook for 1 minute
  5. Add the butternut squash and stir for 5 minutes
  6. Pour in the vegetable stock and bring to the boil 
  7. Once boiling turn it down to a simmer and cook for 10 minutes
  8. 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