Roasted squash soup

    1 hour 10 min

    Roasting squash for soup makes it so much more flavourful than just cooking it on the hob. I add some bacon rashers too.

    1 person made this

    Serves: 6 

    • 1 butternut squash
    • 1 tablespoon olive oil
    • 1 small onion, minced
    • 1 garlic clove, minced
    • 750ml water
    • 1 teaspoon curry powder
    • 1 pinch paprika
    • salt and pepper
    • 60g cream cheese
    • 150g bacon rashers, chopped

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 220 C / Gas 7.
    2. Cut the top off the squash amd remove the seeds and fibrous inside. Place the entire squash on a baking tray and bake till soft, about 45 minutes depending on the size. Remove from the oven and let cool.
    3. Meanwhile heat olive oil in a large saucepan and fry onion and garlic till soft. Remove the skin from the squash and add it to the saucepan. Add water, curry, paprika, salt and pepper. Simmer over very low heat till piping hot.
    4. In a non greased frying pan fry the bacon rashers till they render their fat and they are crispy. Degrease on kitchen towel.
    5. Stir cream cheese into soup and puree the soup till smooth. If the soup is too thick, add a little more water.
    6. Season to taste and ladle into soup bowls. Sprinkle each bowl with some bacon and serve the rest alongside the soup.

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