roasted squash soup

Roasted Butternut Squash & Bacon Soup

There’s nothing nicer than a bowl of comforting soup. If you prefer a creamier version add cream and butter! Some spice can be a good addition ie curry paste or chilli flakes!
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Course Soup
Cuisine Irish
Servings 4


  • 1 butternut squash peeled and skin removed
  • 2 onions chopped
  • 2 cloves of garlic crushed
  • 5 sprig of thyme
  • 2 tbsp Olive oil
  • 100 g streaky bacon diced (We used cured pancetta sliced)
  • 2 litres chicken stock warmed
  • 30 g butter
  • 3 tbsp parsley chopped
  • Sea salt and fresh ground pepper


  • Preheat the oven to 180°C.
  • Place the butternut squash dices with onion, garlic, onto a roasting tray. Drizzle with olive oil and season with salt and pepper.
  • Roast in the oven for 20-30 minutes until the butternut squash has coloured and cooked through.
  • Then, in a saucepan, over medium heat, melt the butter and add the bacon. Sauté for 2-3 minutes until lightly coloured and add the roasted vegetables with all the cooking juices from the tray.
  • Cover with the vegetable stock and simmer for a further 5 minutes or so.
  • Remove from the heat and add the parsley.
  • Using a hand blender, blend until smooth. Check the seasoning and stir in some extra butter if desired.
  • Enjoy piping hot!
Keyword Kevin Dundon, soup, vegetables

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