Directions
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.
Recipe Note
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.
