Bacon and butternut squash soup recipe Recipe

Name: Bacon and butternut squash soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sufficient quantity vegetable oil to deep-fry in; 12 fresh sage leaves; 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 (24oz) butternut squash, chopped into 2.5cm cubes; 1 l (1.8pints) chicken or vegetable stock; 1 tsp apple cider vinegar; 0.25 tsp grated nutmeg; 35 g (1.2oz) roasted, salted pumpkin seeds

Servings: persons

1 sufficient quantity vegetable oil to deep-fry in
12 fresh sage leaves
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 (24oz) butternut squash, chopped into 2.5cm cubes
1 l (1.8pints) chicken or vegetable stock
1 tsp apple cider vinegar
0.25 tsp grated nutmeg
35 g (1.2oz) roasted, salted pumpkin seeds

1
For the fried sage leaves: heat the oil in a saucepan to 180C.
2
Deep-fry the sage leaves until they are crisp, about 10 seconds.
3
Transfer to kitchen paper.
4
Now move on to the soup.
5
Cook the bacon in a large saucepan over a medium heat until almost crisp, about 6 minutes.
6
Transfer to kitchen paper, reserving the rendered bacon fat in the pan.
7
Cook the carrots, shallots and garlic in the reserved bacon fat until soft and golden, about 5 minutes.
8
Stir in the salt and pepper.
9
Add the chopped herbs, bay leaf, cubed squash, stock and half the cooked bacon to the soup pan.
10
Bring the soup to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 2025 minutes.
11
Remove and discard the bay leaf.
12
Blend the soup to a smooth puree with a hand-held electric blender or in batches in a traditional blender.
13
Season with vinegar and nutmeg.
14
Keep the soup warm until it is ready to serve.
15
Ladle the soup into warm bowls and garnish with the reserved bacon, roasted pumpkin seeds and the fried sage leaves.

2777

kcal

Calories

236

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 sufficient quantity vegetable oil to deep-fry in, 12 fresh sage leaves, 6 rashers of bacon, coarsely chopped, 3 carrots, chopped, and more.

Yes, Bacon and butternut squash soup recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon and butternut squash soup recipe

How did you like this recipe?

Frequently Asked Questions