Serve butternut soup, garnished with crispy pieces of bacon, feta cheese and chives.
Bacon and Butternut Soup
Ingredients
- 200 g Eskort Rindless Streaky Bacon
- 1 kg butternut squash, peeled, seeded and cut into chunks
- 1 onion, sliced into half moons
- 30 ml olive oil
- 2 cloves garlic, minced
- 5 ml chilli flakes
- salt and ground black pepper, to taste
- 15 ml butter
- 5 ml dried thyme
- 1 l chicken stock
- 65 g feta cheese, crumbled
- fresh chives, to garnish
- Spray n’ Cook
Method
- Preheat oven to 200°C and spray an oven baking tray with Spray n’ Cook.
- Place butternut squash, onion and 6 rashers of bacon, cut in half, onto the baking tray.
- Add olive oil, garlic, chilli flakes and season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until butternut squash is tender.
- Heat butter in a large pan over medium heat.
- Chop the remaining bacon and fry until brown and crispy, about 6-8 minutes.
- Remove pan from heat and set aside.
- Heat a large pot over medium heat, add butternut mixture and thyme, and cook for 1-2 minutes, stir in chicken stock and adjust seasoning if needed.
- Bring to a boil then reduce heat and simmer until slightly thickened, about 5-10 minutes.
- If the soup is too thick, add more chicken stock until desired consistency is reached.
- Remove pot from heat and allow soup to cool. Transfer butternut soup to a food processor and blend, in batches, until smooth and creamy.
- Return blended soup to pot and keep warm to serve.
Serve
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