Bacon and Butternut Soup

Prep Time


Cook Time


Total Time





  • 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


  • 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 butternut soup, garnished with crispy pieces of bacon, feta cheese and chives.