Roasted Butternut Squash and Bacon Soup
Paprika Spiced, Roasted Butternut Squash and Bacon Soup
I had 8 slices of top quality dry cured bacon that needed to be used, a butternut squash that had a ‘use by 4th July’ (it was actually used on 21st October – the thick skin of the squash helps preserve it) and a jar of smoked paprika. Magic was about to happen….in the form of butternut squash and bacon soup.
Ingredients
- 1 large butternut squash
- 8 slices of dry cured bacon (smoked or unsmoked, just get the best quality you can)
- Smoked paprika
- 750ml Chicken stock
How-to Guide
- Peel the butternut squash and chop into thick, even slices. Drizzle them in a little oil (I used rapeseed) and liberally sprinkle the smoked paprika on them. At this point I also seasoned with coarse sea salt.
- Roast the squash until it cooked through and the edges start to char – just be careful though as the time difference between slight charring and burnt isn’t long.
- In a frying pan, cook your bacon how you like it. When cooked, remove the fat – even though you blend the bacon, it’s a way of reducing calories and improving the final consistency as fat doesn’t blend as well as meat.
- When the bacon and squash are cooked, leave to cool before transferring to the blender.
- Blend on a high speed and add the stock until the desired consistency is achieved.
- Transfer back to the pan and heat through before serving.
This is a perfect seasonal autumnal soup. Make it, enjoy it and thank me later!
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