BACON & SQUASH SOUP
Step 1 Pre heat the oven to 200’C/180’C fan.
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.
Step 3 Once roasted transfer to a saucepan.
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.
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.
Step 6 Serve in bowls topped with the crispy bacon broken into pieces.