A warming hearty soup, with bacon bits to give extra sustenance on a chilly day. For the chilli, I used one from a tin of chipotle chillies in adobo sauce, but you can use any chillies you have to hand.
500g butternut squash, peeled and chopped into small cubes
450ml chicken stock
1 chipotle chilli, chopped in half
salt and pepper, to taste
100ml full fat milk
2 slices streaky bacon, grilled and chopped into small pieces
Method Prep:10min › Cook:35min › Ready in:45min
Put the butter and olive oil in a large heavy based saucepan and place over a medium heat. When the butter starts to sizzle, add the onions and saute over a medium heat until the onions become golden and translucent.
Next, add the garlic and cook for another 2 minutes.
Add the butternut squash and cook on a medium heat for 5 to 7 minutes. Ensure to stir all the time to prevent the butternut from sticking to the base of the saucepan.
Next, add the chicken stock and continue to cook over a medium heat for about 20 minutes.
To test if the squash is cooked, gently crush one of the cubes against the inside of the saucepan. If it breaks apart easily, the squash is cooked.
Add the chilli then taste and season with salt and pepper.
Place the soup into a food blender and blitz until smooth and creamy.
Pour the soup back into the saucepan and add the milk. Place over a low to medium heat, until the soup begins to simmer. Check the seasoning and adjust if necessary. Heat some serving bowls.
To serve, garnish with chopped streaky bacon and serve with some crusty bread.