Bacon and butternut squash soup recipe

Recipes

0 Comments
Bacon and butternut squash soup recipe

This is a velvety, comforting soup garnished with bacon, crispy fried sage leaves and roasted, salted pumpkin seeds. It is perfect for autumn or winter. Serve it in tiny bowls as a first course, or in bigger portions as a main course. Don't leave hot oil unattended, and leave the fried sage leaves out if you simply don't fancy them.

Ingredients

For the fried sage leaves
  • 1 sufficient quantity vegetable oil to deep-fry in
  • 12 fresh sage leaves
  • 1 sufficient quantity vegetable oil to deep-fry in
  • 12 fresh sage leaves
  • 1 sufficient quantity vegetable oil to deep-fry in
  • 12 fresh sage leaves
For the soup
  • 6 rashers of bacon, coarsely chopped
  • 3 carrots, chopped
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 1 bay leaf
  • 680 g butternut squash, chopped into 2.5cm cubes
  • 1 l chicken or vegetable stock
  • 1 tsp apple cider vinegar
  • 0.2 tsp grated nutmeg
  • 6 rashers of bacon, coarsely chopped
  • 3 carrots, chopped
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 1 bay leaf
  • 24 oz butternut squash, chopped into 2.5cm cubes
  • 1.8 pints chicken or vegetable stock
  • 1 tsp apple cider vinegar
  • 0.2 tsp grated nutmeg
  • 6 rashers of bacon, coarsely chopped
  • 3 carrots, chopped
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 1 bay leaf
  • 24 oz butternut squash, chopped into 2.5cm cubes
  • 4.2 cups chicken or vegetable stock
  • 1 tsp apple cider vinegar
  • 0.2 tsp grated nutmeg
To garnish
  • 35 g roasted, salted pumpkin seeds
  • 1.2 oz roasted, salted pumpkin seeds
  • 1.2 oz roasted, salted pumpkin seeds

Details

  • Cuisine: American
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 4

Step-by-step

  1. For the fried sage leaves: heat the oil in a saucepan to 180°C. Deep-fry the sage leaves until they are crisp, about 10 seconds. Transfer to kitchen paper.
  2. Now move on to the soup. Cook the bacon in a large saucepan over a medium heat until almost crisp, about 6 minutes. Transfer to kitchen paper, reserving the rendered bacon fat in the pan.
  3. Cook the carrots, shallots and garlic in the reserved bacon fat until soft and golden, about 5 minutes. Stir in the salt and pepper.
  4. Add the chopped herbs, bay leaf, cubed squash, stock and half the cooked bacon to the soup pan. Bring the soup to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 20–25 minutes. Remove and discard the bay leaf.
  5. Blend the soup to a smooth purée with a hand-held electric blender or in batches in a traditional blender. Season with vinegar and nutmeg. Keep the soup warm until it is ready to serve.
  6. Ladle the soup into warm bowls and garnish with the reserved bacon, roasted pumpkin seeds and the fried sage leaves.

Recipe taken from Bacon by Theresa Gilliam, published by Jacqui Small.

To order Bacon at the discounted price of £20.00 including p&p* (RRP: £25.00), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG250. 

*UK ONLY - Please add £2.50 if ordering from overseas.

You might also like:

Mushroom soup with coriander cress recipe

Sweet potato and parsnip soup recipe

Pumpkin and chestnut soup recipe

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.