Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
As temperatures drop just a little it seems more appropriate (and certainly more comforting) to have soups over salads. Squash makes for excellent soup. Pair it with bacon and you have a match made in soup heaven.
Roasted butternut and bacon soup
- 1 butternut squash
- 2 tsp coriander seeds
- 8 rashers streaky bacon
- Handful sage
- Salt and pepper
- Olive oil
- 2 onions, roughly chopped
- 2 cloves garlic, roughly chopped
- Handful celery, chopped
- 4 small potatoes
- ½ glass white wine
- 1 litre vegetable stock
- Fried bacon bits
- Pumpkin seeds
- Pre-heat the oven to 200°C.
- Cut the butternut squash in half and remove the seeds from the centre.
- Cut the flesh into large chunks. There is no need to peel as the skin softens with cooking.
- Place the butternut squash on a baking tray in a single layer.
- Season with salt and pepper, coriander seeds and olive oil and rub all over the butternut squash.
- Arrange the rasher of bacon around the squash and sprinkle with sage leaves.
- Bake in the oven for 30 – 40 mins until soft and tender.
- In a large pot, gently fry the onion, garlic and celery until soft.
- Add the potatoes and fry for a few mins.
- Add the roasted butternut squash along with the crispy bacon, sage and coriander seeds, scraping as much as you can from the bottom of the tin.
- Add the wine and allow to simmer until the alcohol cooks off, approx. 3 mins.
- Add the vegetable stock and bring to the boil. Lower the heat and allow to simmer for 20 mins until the potatoes are tender.
- Blend until smooth.
- Ladle into serving bowls and top with a little bit of cream, bacon bits, pumpkin seeds and chives.