Bacon & Squash Soup

I am a soup dragon! Rarely a week goes by without me consuming soup in some form. Usually it’s made using leftovers but occasionally I like to treat myself with a more extravagant version such as this Bacon & Squash Soup. Perfect for a lunch with friends.

September 21, 2018
: 6
: 15 min
: 1 hr
: 1 hr 15 min
: Easy


  • 1 butternut squash, peeled and diced into 1” chunks
  • 1 onion, roughly chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, chopped
  • 8 rashers bacon, 4 chopped and 4 left whole (streaky or back will do)
  • 2 sprigs thyme, leaves removed
  • 3 tbsp olive oil
  • 900ml vegetable stock
  • ¼ tsp salt
  • freshly ground black pepper
  • Step 1 Pre heat the oven to 200’C/180’C fan.
  • Step 2 Put the squash, red pepper, onion, chopped bacon, thyme leaves and garlic in a roasting dish and toss in the olive oil. Roast in the oven for approx. 45-50 minutes until the squash is cooked through, stirring half way through.
  • Step 3 Once roasted transfer to a saucepan.
  • Step 4 Meanwhile return the roasting dish to the oven with the 4 remaining rashers and cook for approx. 10 mins until the rashers are crispy.
  • Step 5 Add the vegetable stock to the saucepan and bring to the boil then remove from the heat and blend the soup until smooth. Season to taste.
  • Step 6 Serve in bowls topped with the crispy bacon broken into pieces.