Hearty Roasted Butternut Squash and Red Pepper soup with Bacon


    Easy and satisfying!

    1 person made this


    • 1 large Butternut Squash
    • 2 Red Peppers
    • 1 Large garlic Clove
    • 1 Onion
    • 1 Vegetable Stock Pot
    • 1 Red Chilli
    • 1 pack of Smokey Bacon
    • Salt and Pepper
    • 1 ltr of water


    1. Firstly, take your squash, red peppers, onion and garlic clove, roughly chop them up, drizzle with some olive oil (optional), and roast in the oven until tender.
    2. Once they are ready, take your stock pot, add it to 1ltr of water and bring to the boil. Add your veg and some chilli (optional), i use a very small amount but it is completely up to you and your pallet. Season and boil until perfectly tender.
    3. Once this is done, blend it all until smooth and then place back onto a medium heat whilst you cook the bacon strips.
    4. Take a hot frying pan, slice bacon into thin strips and fry until crispy. Leave to cool.
    5. Fill bowls with your silky soup, add a swirl of double cream with a teaspoon, stack a couple of crispy bacon strips in the middle and serve.


    Crusty garlic bread for dipping is perfect for this dish. Just cut up a baguette into circles, spread generously with garlic butter and grill until golden brown :)

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I didn't use the bacon, didn't need it  -  14 Mar 2016