This Roasted Butternut Squash and Bacon Soup is a really yummy soup that is easy to make. It is also a good Autumn/Winter hangover cure as I discovered after Hayley’s 30th Birthday drinks extravaganza last week when I made it for the first time.
Roasted Butternut Squash and Bacon Soup Ingredients
1 med-large butternut squash
4 cloves garlic
4-5 rashers of bacon
1 ltr veg/chicken stock
100ml Double cream
Peel, de-seed and dice the squash into about 1” cubes, put into a roasting pan with the garlic (still whole and still in their skins) a splash of olive oil and a twist or two of black pepper. Give the pan a shake and chuck into a medium oven (170/180 oC) for about 20 mins.
Chop up the onion up into quarters and roughly chop the bacon into pieces. After the squash has had the first 20 min in the oven mix the onion and bacon into the pan and put back into the oven for another 20 mins.
Take out of oven and let it cool for 10 mins, (fish the roasted garlic out and put to one side to cool quicker and once you can, peel the skins off them).
Put everything except the cream into a blender (you can use a little bit of the stock to deglaze the roasting pan first if there are any tasty bits to be lifted) and whiz it on high for 3-4 mins to get a really smooth soup.
Poor the soup into a clean pan – stir though the double cream and check the seasoning, warm it up and serve with a crusty roll or two – enjoy and recover 😉