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
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
Method Prep:15min › Cook:20min › Ready in:35min
Place potatoes, butternut squash, sage leaves and stock in a large saucepan; simmer over medium heat until vegetables are softened, about 20 minutes.
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.
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.