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

  • 40 minutes 

  • 4


  • 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


    • 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.


      To make this soup vegetarian or vegan, why not top it with vegetable crisps instead of the crispy bacon?