Creamy Butternut Squash & Bacon Soup With Chilli-Cheese Croutons

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add the butternut squash cubes to a baking tray with a drizzle of vegetable oil

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 pot over a medium-high heat with a drizzle of vegetable oil

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 boiling, cook for 10-12 min or until the potato is beginning to break down

Tear your ciabatta[s] into rough, bite-sized pieces and add them to a baking paper-lined baking 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 cubes 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!

Stir through your clotted cream and taste for seasoning, adding a little more salt and pepper if needed – this is your creamy butternut squash soup