DukesHill Ingredients
8 rashers bacon, 4 chopped and 4 left whole (streaky or back will do)
Regular price
Regular price £0.00 Sale price £7.00
Other Ingredients
1 butternut squash, peeled and diced into 1” chunks
1 onion, roughly chopped
1 red pepper, chopped
2 cloves garlic, chopped
2 sprigs thyme, leaves removed
3 tbsp olive oil
900ml vegetable stock
¼ tsp salt
freshly ground black pepper


Rated 5 stars by 1 users

I am a soup dragon! Rarely a week goes by without me consuming soup in some form. Usually, it’s made using leftovers but occasionally I like to treat myself to a more extravagant version such as this Bacon & Squash Soup. Perfect for lunch with friends.
Category Dinner
Serving 6
Prep Time 15 minutes
Cook Time 1 hours


  1. Step 1 Pre heat the oven to 200’C/180’C fan.

  1. Step 2 Put the squash, red pepper, onion, chopped bacon, thyme leaves and garlic in a roasting dish and toss in the olive oil. Roast in the oven for approx. 45-50 minutes until the squash is cooked through, stirring half way through.

  1. Step 3 Once roasted transfer to a saucepan.

  1. Step 4 Meanwhile return the roasting dish to the oven with the 4 remaining rashers and cook for approx. 10 mins until the rashers are crispy.

  1. Step 5 Add the vegetable stock to the saucepan and bring to the boil then remove from the heat and blend the soup until smooth. Season to taste.

  1. Step 6 Serve in bowls topped with the crispy bacon broken into pieces.

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