Butternut squash soup
• 3 tbsp olive oil, plus a splash extra
• 2 red onions, finely chopped
• 3 garlic cloves, crushed
• 2 red chillies, deseeded and finely chopped
• 1 butternut squash (about 1.2kg), peeled, deseeded and chopped into chunks
• 1 large floury potato, cut into chunks
• A few rosemary sprigs
• 1.25 litres chicken or vegetable stock, hot
• 100g streaky bacon, finely chopped (optional)
• Splash of double cream
• Pumpkin seed oil or extra-virgin olive oil to drizzle
1. Heat the oil in a large saucepan and gently fry the onions for 15 minutes until soft. Add the garlic and chillies and cook for 1-2 minutes.
2. Add the squash, potato, rosemary sprigs and hot stock. Season well and bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the squash is tender. Meanwhile, fry the bacon in a splash of oil until crisp, then drain on kitchen paper.
3. Once the soup is cooked, blend with a stick blender (or blend in batches in a stand blender) and stir in the cream. Taste and adjust the seasoning, then serve with the crumbled streaky bacon scattered over and a drizzle of pumpkin seed oil or extra-virgin olive oil. The soup can be frozen in a sealed container for up to 3 months. If freezing, prepare the bacon garnish just before serving.