Butternut Squash and Bacon Soup Recipe

Name: Butternut Squash and Bacon Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

Mr Organic

Servings

Prep Time

10 minutes

Cook Time

20 minutes

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.

Ingredients

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

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.