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?
Method
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Step 1
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
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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.
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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.
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Step 4
Pureé the soup until smooth in a blender and season to taste.
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Step 5
Heat a frying pan and fry the remaining lardons until crisp.
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Step 6
Place the soup in bowls and top with crispy bacon lardons and a little chopped parsley.
