Butternut Squash & Bacon Soup
For this warm and cosy bowl, you'll blitz sweet and tender butternut squash into a creamy soup. To serve, garnish with crispy bacon, chilli-cheese croutons and a dollop of clotted cream. Soup-er!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel your butternut squash[es] and cut in half using a sharp knife
Tip: Drizzle the knife with a little vegetable oil for easier chopping!
Scoop out the seeds with a spoon and discard
Chop the butternut squash into small, bite-sized pieces
Add the chopped butternut squash to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 25 min or until softened and starting to brown
While the butternut squash is cooking, heat a large, dry, pot over a medium-high heat
Once hot, add your bacon lardons and cook for 4-5 min, stirring occasionally, until golden and crisp
Once crisp, transfer the bacon lardons to kitchen paper and reserve the pot
Meanwhile, boil a full kettle
Peel and finely chop your brown onion[s]
Peel and finely slice (don't chop!) your garlic
Dissolve your chicken stock mix in 650ml [975ml] [1.3L] boiled water
Return the reserved pot to a medium heat
Once hot, add the chopped onion and sliced garlic and cook for 4-5 min or until beginning to soften
Meanwhile, peel your potato[es] and chop into small bite-sized pieces
Once the onion has softened, add the chicken stock and chopped potato and bring to the boil over a high heat
Once the stock is boiling, cook for 10-12 min or until the potato is beginning to break down
Line a baking tray with non-stick baking paper
Tear your ciabattas into rough, bite-sized pieces and add them to the tray
Sprinkle over your grated Italian hard cheese, pumpkin seeds and chilli flakes (can't handle the heat? Go easy!) and put the tray in the oven for 4-5 min or until golden – these are your chilli-cheese croutons
Once the potato has started to break down, add the roasted butternut squash to the pot and blend with a (stick) blender until a smooth soup remains
Tip: Add a splash more water if your soup is looking a little thick!
Taste for seasoning, adding a little more salt and pepper if needed – this is your butternut squash soup
Serve the butternut squash soup in bowls with a dollop of clotted cream
Top with the crispy bacon lardons and chilli-cheese croutons
Season with a grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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