Butternut Squash Soup

I had just bought my monthly stash of food mags, was leafing through when I spotted this recipe. I had a butternut squash and a few of the ingredients so decided to make this soup. Was pleasantly surprised by this recipe as I've tried more than my fair share of butternut soup recipes. As usual quick easy and incredibly tasty.

This recipe makes a big batch 2.5l to be exact and freezes well. (without the bacon). P.s you dont really need the bacon the soup is delicious on its own..

Serve 8 people  Prep Time 10 mins Cook Time 35 mins

3 tblsp olive oil, plus a splash extra
2 red onions, finely, chopped
3 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
1 butternut squash (about 1.2kg) peeled, deseeded and chopped into chunks
1 large floury potato, cut into chuncks
a few rosemary sprigs
1.25 litres chicken/ veg stock
100g streaky bacon, finely chopped (optional)
splash double cream / low fat greek yogurt
pumpkin seed oil or extra virgin olive oil to drizzle
2. Add the squash, potato, rosemary sprigs and hot stock. Season well and bring to the boil, then reduce to a simmer and cook for 15 - 20 mins until squash is tender. Meanwhile fry the bacon in a splash of olive oil until crisp, then drain on kitchen paper.
3. Once soup is cooked, blend with a stick blender (or blend in batches in a stand blender) and stir in the cream / other. Taste and adjust seasoning, then serve with bacon scattered over and drizzle with oil.

Bon Appetite x x