Butternut squash soup topped with bacon

Behold this fabulous butternut squash soup, crowned with crispy bacon! It's a breeze to whip up and simply screams "fall perfection." Whether you're slurping it up for a delightful, light lunch or preparing a freezer-friendly feast, it's your ticket to flavor town!

Recipe by @searchingforspice

Ingredients

5 strips bacon diced
1 onion diced
2 tbsps GAEA Kalamata Extra Virgin Olive Oil
2 garlic cloves crushed
400 g butternut squash diced
1 carrot diced
1 red pepper diced
800 ml chicken stock
black pepper to taste

Time Needed

40 minutes

Servings

4

Method

Put the bacon in a saucepan and cook until it begins to turn crispy. Remove it from the pan and leave it on a piece of kitchen roll.
Add some extra GAEA Kalamata Extra Virgin Olive Oil and cook the onion gently for about 5 minutes until softened.
Stir in the crushed garlic and cook for another minute.
Add the vegetables and stock and simmer for 20 minutes until all the vegetables are cooked through.
Transfer to a blender and blitz until smooth.
Season with extra black pepper.