Butternut squash soup with mushrooms and bacon

    35 min

    This Italian-style butternut squash soup is perfect for a cold evening. The hearty mushroom, garlic and crispy bacon topping adds texture, colour and a gorgeous flavour!

    1 person made this

    Serves: 4 

    • 500g potatoes, peeled and cubed
    • 250g butternut squash cubes
    • 4 or 5 sage leaves
    • 750ml fresh vegetable stock
    • 150g bacon lardons
    • 400g ​​portobello mushrooms, brushed clean and sliced
    • 1 ​​garlic clove, crushed
    • extra virgin olive oil, as needed
    • salt and pepper, to taste
    • 1/2 bunch freshly chopped parsley
    • grated Parmesan, for serving

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place potatoes, butternut squash, sage leaves and stock in a large saucepan; simmer over medium heat until vegetables are softened, about 20 minutes.
    2. Heat a non-stick pan over medium-low heat; add bacon lardons and cook until fat is released and bacon is crispy; drain on kitchen paper and set aside. Add mushrooms to the same pan; cook and stir until softened and browned, about 5 to 7 minutes. Add crushed garlic and season mushrooms with olive oil, salt, pepper and fresh parsley; set aside to use as topping for the soup.
    3. Remove sage from soup and use an immersion blender to puree soup until smooth; check seasoning and ladle soup into 4 bowls. Add a drizzle of olive oil and some grated Parmesan; top with a spoonful of mushroom and bacon.

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