Hearty Roasted Butternut Squash and Red Pepper soup with Bacon

Method

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.

Tip

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 :)