September 22, 2022
Butternut Squash and Bacon Soup Recipe
A gorgeous, warming creation from our friends at Go Organic, this soup is sure to make rainy lunchtimes more palatable. Enjoy with hunks of crusty organic bread.
1 tbsp olive oil
1 red onion, finely chopped
Pinch of smoked paprika
1 clove garlic, crushed
1 medium red chilli, deseeded and roughly chopped
700g butternut squash (about 1 and a half), peeled and cut into chunks
400ml / 14fl oz fresh vegetable stock
150g / 5 and a half oz smoked back bacon (diced)
125ml / 14fl oz natural yoghurt
Black pepper to season
3tbsp fresh coriander, chopped
Heat the oil in a large pan and cook the onion, paprika, garlic and chilli over low heat for 3-4 minutes until soft. Add the butternut squash and stir for another 2 minutes.
Pour in the stock, bring to a boil, lower the heat and simmer for 15-20 minutes until the butternut squash is tender. Transfer to a blender or food processor and process in manageable batches until smooth.
Chop the bacon into small pieces and fry in a pan with a splash of oil for 1-2 minutes or until lightly golden.
Return the soup to a clean pan. Stir in the bacon and yoghurt. Simmer gently for a couple of minutes until hot. Season to taste.
Ladle into bowls and sprinkle over the chopped coriander to garnish.
Storage: This soup will keep in the fridge for 2-3 days. It can be frozen (without the bacon and yoghurt) for up to 1 month. Defrost in the fridge then stir in the extras and heat through.