Butternut squash soup with oak smoked lardons

  • Serves 4

This warming soup will bring cosiness into your home on even the dreariest of days - why not try it with a truffle oil drizzle?

Butternut squash soup


  • Step 1

    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

  • Step 2

    Cut squash in half and remove the seeds. Peel and cut into chunks, put onto a baking try and bake for 30-40 minutes until tender. Allow to cool.

  • Step 3

    Put the butter in a saucepan with carrots, celery, onions and garlic and sweat until soft. Stir in the flour. Add the butternut squash, lardons – reserving some for garnish -, thyme and stock, bring to boil. Lower the heat and simmer for 30 minutes.

  • Step 4

    Pureé the soup until smooth in a blender and season to taste.

  • Step 5

    Heat a frying pan and fry the remaining lardons until crisp.

  • Step 6

    Place the soup in bowls and top with crispy bacon lardons and a little chopped parsley.