Squash Soup With Smoked Bacon

This soup can really be made with any type of squash or why not pumpkin. Roasting the squash or pumpkin before adding to the soup really changes the taste and there isn’t any work involved apart from putting a tray in the oven!

Ingredients

2 leeks, washed, trimmed and sliced thinly into rounds
1/2 roughly chopped red onion
1.5kg butternut squash peeled and cut into chunks
1.5ltr vegetable or chicken stock (great if you can make your own)
freshly ground black pepper
150g smoked bacon, cut into lardons (cubes)

Method

Pre-heat the oven to 180ºC
Place the squash on a baking tray, drizzle with olive oil and roast for 30 minutes to give a deeper richer flavour.
Melt half the butter in a large pan and add the chopped leaks and onion. Stir, cover and sweat over a low heat for about 10 – 15 minutes stirring occasionally until soft but not coloured. You may need to add a little splash of water to stop the onions becoming too caramelised on the bottom of the pan.
Add the other half of the butter, melt and add the roasted squash. Mix, cover again and sweat for a further 15 minutes stirring occasionally so nothing sticks to the bottom of the pan.
Pour in the stock and bring to the boil. Turn down the heat and simmer for 10 minutes until the squash is soft and breaks down when crushed with a fork then pour into a food processor and blend for a couple of minutes.
Before serving fry the lardons without adding any other oil or butter, the fat in the bacon should be sufficient.
To serve scatter the bacon on top of the soup.

Squash Soup With Smoked Bacon

Ingredients

Method

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