An easy one-pot soup recipe perfect for cold nights and lunches!
When I asked you all what content you wanted to see on Instagram, the majority of you asked for soup or lunch ideas. So I've came up with this simple but tasty soup recipe for you to try. My favourite thing about a blended soup is that you don't need to spend a lot of time chopping the veg, just roughly chop into large chunks and its ready to cook! This soup is perfect for those cold weeknight evenings, served with fresh bread slathered in lurpak. It doesn't get better than that! Let me know if you try the recipe and tag me in any pics :)
Total Cooking Time
30 minutes
Ingredients
1 Onion (sliced)
1 Garlic clove (minced)
100g Smoked bacon rashers
1 pinch Chilli flakes
800g Butternut Squash (cut into large chunks)
2 Carrots (peeled and cut into large chunks)
1000ml Chicken stock
2 tbsp Double cream
Method
In a large pan heat add 1 tbsp olive oil & 1 tbsp butter to a medium heat. Once the pan is hot add the sliced onion and fry for 5 minutes until softened.
Now add the garlic and chilli flakes and cook until the garlic is fragrant. Meanwhile cut the smoked bacon rashers into pieces, I find it easiest to cut using scissors straight into the pan. Fry until the bacon is cooked through - around 5 minutes.
Add the butternut squash, carrots and chicken stock and bring to a boil. Season, bring it back down to a simmer and simmer for around 15 minutes until the vegetables are soft. Keep an eye on the vegetables, you don't want to overcook them.
Once the vegetables are soft remove the pan from the heat and blend until you have a perfectly smooth soup. Now add the double cream and blend again.
Serve with a drizzle of double cream and chilli flakes and enjoy.
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