Butternut squash and bacon soup

Butternut squash bacon soup

As far as soups go, this one is tasty and delicious, but unusually for me, surprisingly healthy and wholesome. Ok, I’ll admit that I sneaked in a teeny tiny bit of bacon and just an itty bitty drizzle of cream, because y’know life’s too short too be getting your knickers in a twist over an extra calorie or 10. But hey, no oil and no butter, and if you are a regular reader of my rantings, you’ll know that’s quite a feat for me.

But no matter, this was yummy and was the perfect Sunday lunch. With a couple of slices of buttered bread to dook in, it was lovely and made my ‘cosy pottering about the house’ kind of day, that wee bit cosier and more satisfying. I’m hoping it puts a smile on your face too.


2 butternut squash, halved in two lengthwise with seeds removed
150g streaky bacon, diced
2 small brown onions, finely sliced
3 cloves garlic, minced
1500ml chicken stock
100ml single cream
4 sprigs fresh thyme
Generous amount of salt and pepper to season (use your judgement but I ended up using quite a bit of salt to balance out the sweetness of the butternut squash)


Preheat your oven to 200˚C. Using a very sharp knife, half the butternut squash lengthwise down the middle. Use a spoon to scoop out the seeds and stringy pulp. Place the squash halves, skin side down onto a baking tray and sprinkle with salt and pepper. Drizzle with the tiniest bit of olive oil then roast, uncovered in the oven for 1 hour until the fresh is tender and the edges are starting to caramelise. Remove from the oven and set aside to cool.

While the butternut squash is cooling, chop the bacon and dry fry in a large soup pot until the bacon starts to crisp up. Add in the chopped onions and garlic and cook for another couple of minutes. Now, using a spoon scoop out the flesh of the butternut squash and add it to the pot. Add in the chicken stock, cream and sprigs of thyme, stir well then leave to simmer away gently for 20 minutes.

After 20 minutes, remove from the heat, fish out the sprigs of thyme then use a stick blender to blitz to a smooth consistency. Before serving, taste and season generously with salt and pepper.

Serves 6

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