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CHILLI, BACON & ROASTED BUTTERNUT SOUP

SWEET ROASTED BUTTERNUT SQUASH TOPPED WITH CRISPY SMOKED BACON & JUST A HINT OF CHILLI. IT'S A HUG IN A BOWL

AUTUMN IN A BOWL

SERVES: 4

INGREDIENTS:

  • 600g butternut squash

  • One white onion

  • One red onion

  • 500ml vegetable stock

  • 3 rashers of diced streaky bacon

  • 1-2 garlic cloves (depending on how much you like garlic)

  • Half red chilli

  • 1/2 tsp dried rosemary

  • Olive oil and or coconut oil

  • Salt & Black Pepper

DIRECTIONS:

  1. Preheat oven to 180C. Peel the squash, cut into half and remove the seeds. Chop the squash into large chunks and place onto a baking tray. Drizzle with a little olive oil and season with salt & pepper

  2. Once the oven is hot place the squash inside and roast until soft, approximately thirty minutes.

  3. Whilst the squash is roasting, roughly chop both onions, chilli pepper (removing the seeds if preferred) and garlic.

  4. Heat a tbsp of oil in a frying pan over a medium heat. Add the onions cook for a few minutes then add the garlic and chilli and cook until the onions are soft, around ten minutes total.

  5. Once cooked, remove the onion mixture and place into your blender.

  6. Using the same pan, add the bacon and fry until crispy.

  7. Add the vegetable stock to your blender along with the dried rosemary and cooked butternut squash straight from the oven as well as half of the cooked bacon.

  8. Season with salt and pepper and blend until smooth.

  9. The heat from the cooked ingredients should be enough to ensure the soup is served hot however, if you prefer the soup to be hotter, warm through in a saucepan for a few more minutes.

  10. Pour into bowls and top with the remaining bacon.