Monday, 15 October 2012

Roasted Butternut Squash & Bacon Soup Recipe

This soup is fabulously sweet and bacony. It makes a great meal at any time of the year. It's filling,
(quite!) healthy and delicious.

(Serves 3-4)

2 large carrots, peeled & cubed
2 leeks, thinly sliced
1 whole butternut squash
6 rashers streaky bacon
1/2 tsp chilli powder
2 tsp paprika
2 pints gluten free stock
Pinch of salt
1 tsp pepper
1 knob margarine
2 tbsp cream cheese
2 tbsp sunflower oil
1 tbsp fresh parsley, chopped

Cut the butternut squash in half lengthways, remove the seeds and place on a lightly oiled baking tray.

Roast in the oven at 190 for about an hour until the flesh is soft. Allow to cool (cool enough to touch) and then remove the flesh an discard the skin.

Fry the bacon in the oil in a large saucepan until crispy. Remove and set aside one tablespoon of the bacon. This will be used to garnish the soup.

Add the butter and carrots and sauté for about 10 minutes until slightly softened. Then add the leeks and cook for a few minutes more until softened.

Mix in the butternut squash, seasoning and spices and then pour over the stock, stir and then leave to simmer on a low heat with the lid on for 20 minutes.

Once cooked, blend with a hand blender until smooth-ish. Don't over blend. Then stir in the cream cheese until melted. Season again to taste.

Pour into bowls and adorn with the parsley and remaining bacon.

Serve with slices of gluten free bread.

No comments:

Post a Comment