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Butternut Squash, Bacon & Onion Soup

Butternut squash soup with Bisto Ham Bouillon and Bacon lardons.

Prep Time: 15 mins
Cooking Time: 45 mins
Serves: 10
Serving Size: 290g

Ingredients

  • 20ml Olive Oil
  • 150g Onion - chopped
  • 6 Rashers smoked streaky bacon - cut into small lardons
  • 150g carrot - finely chopped
  • 150g Celeriac - finely chopped
  • 450g Butternut squash - peeled, seeded and chopped
  • 130g Potatoes - peeled & chopped
  • 1500ml water
  • 35g Bisto Ham Bouillon
  • Cracked black pepper

Method

  1. Melt the olive oil in a deep casserole pan, add the onions and bacon and cook for 3-4 minutes.
  2. Add the carrots and celeriac and continue cooking for a further 4 minutes.
  3. Add the squash, potato and water , bring to the boil, stir well and reduce to a simmer, cover and cook for approximately 30 minutes until all vegetables are soft, then add the bouillon and stir until discolved.
  4. Purée the soup in a blender, add pepper to taste and then reheat  thoroughly and serve.

Additional Tips

Check Bacon label for additional allergen information.