A hot bowl of deliciously creamy soup is my idea of comfort food heaven. And this butternut squash soup is my all time favourite, it’s thick, creamy and packed full of gorgeously, soothing flavours. It’s also the perfect winter warmer on cold night, when all you want to do is cuddle up on the sofa with a cosy blanket, a good film and (of course) a bowl full of this liquid gold.
It also makes a great starter on Christmas Day!
Creamy Butternut Squash Soup
3 small sprigs of thyme
1 butternut squash cut into 5cm chunks
200g bacon, chopped
2 cloves of garlic, finely chopped or crushed
1 large onion, diced
2 medium sized potatoes, cut into 5cm chunks
1 litre stock (chicken or vegetable)
Salt and pepper
100ml double cream (optional)
1. Preheat the over to 180 oC. Place the chopped butternut squash and thyme on a roasting tray, drizzle with Olive oil and season. Roast the squash in the oven for around 35-40mins.
2. Meanwhile, over a medium heat add a tablespoon of Olive oil to a large deep pan. Once the oil is hot add the bacon and cook until it starts to crisp.
3. Add the onion, garlic and season. Cook gently for five minutes until the onions are soft.
4. Stir in the chopped potatoes and cover in the bacon and onion mixture.
5. Turn the heat up high and add the stock. Simmer for 20 minutes, until the potatoes are soft.
6. Take the soup off the heat, add the roasted squash and blend (in the pan) with a hand blender until smooth.
7. Put the soup back on the heat and add the cream (this is optional but I love the added creaminess it brings).
Enjoy!!!!! Pure bliss in a bowl.