Butternut squash soup topped with bacon

Behold this fabulous butternut squash soup, crowned with crispy bacon! It's a breeze to whip up and simply screams 'fall perfection.' Whether you're slurping it up for a delightful, light lunch or preparing a freezer-friendly feast, it's your ticket to flavor town!

Recipe by @searchingforspice
Butternut squash soup topped with bacon

Ingredients

  • 5 strips bacon diced
  • 2 tbsps GAEA Kalamata Extra Virgin OliveOil
  • 1 onion diced
  • 2 garlic cloves crushed
  • 400 g butternut squash diced
  • 1 carrot diced
  • 1 red pepper diced
  • 800 ml chicken stock
  • Black pepper to taste

Time Needed

  • 40 minutes

Servings

  • 4

Method

  • Put the bacon in a saucepan and cook until it begins to turn crispy. Remove it from the pan and leave it on a piece of kitchen roll.
  • Add some extra GAEA Kalamata Extra Virgin Olive Oil and cook the onion gently for about 5 minutes until softened.
  • Stir in the crushed garlic and cook for another minute.
  • Add the vegetables and stock and simmer for 20 minutes until all the vegetables are cooked through.
  • Transfer to a blender and blitz until smooth.
  • Season with extra black pepper.

Tip

  • To make this soup vegetarian or vegan,  why not top with vegetable crisps instead of the crispy bacon?

PRODUCT USED

GAEA Kalamata Extra Virgin Olive Oil 500ml
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GAEA Kalamata Extra Virgin Olive Oil 500ml

£14.00 GBP

GAEA Kalamata Extra Virgin Olive Oil 500ml

£14.00 GBP