Butternut Squash & Smoked Bacon Soup

Butternut squash and smoked bacon soup served in a bowl topped with greek yoghurt and bacon bits
  • 4 servings
  • 50 minutes to prepare
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  • 1 medium butternut squash, about 750g
  • 1 large onion, finely chopped
  • 2 garlic cloves, sliced
  • 200g smoked streaky bacon, chopped
  • 2tbsp Booths extra virgin olive oil
  • 1 red chilli, de-seeded and chopped
  • 1ltr hot chicken or vegetable stock
  • 1tbsp fresh thyme
  • 4tbsp Greek yoghurt


Peel the butternut squash, slice in half, remove the seeds and chop the butternut into smallish chunks.

Heat 1tbsp of the olive oil in a large pan, add the bacon and cook for 5 minutes until lightly crisp. Then remove from the pan and leave to one side.

In the same pan, add the last tbsp of the olive oil and fry the onion over a low heat for 4-5 minutes until soft. Then add the garlic, chilli (if required), thyme and butternut squash and cook for a further 2-3 minutes.

Pour in the hot stock and simmer for about 15-20 minutes until the butternut squash is soft.

Blend the soup until smooth return to the pan and add ¾’s of the bacon bits and season with salt and milled pepper.

Serve with a dollop of Greek yoghurt and the remaining bacon bits.