Meaty Squash Soup

Autumn is here and soup season has officially begun! I have a very simple but filling soup that is excellent during colder months. It’s meaty but can also be modified to be made vegan/vegetarian. Enjoy!


Butternut squash

Double cream (150ml)

Garlic (1 clove)

Onion (1 head)

Bacon (several slices)

Stock (2 cubes)

Chives (to garnish)

Pepper and salt


Roast butternut squash until it’s soft. On a pan, fry onion and garlic. Add garlic, onion, butternut squash and half of the double cream into a food processor and blitz until you have a smooth puree. Pour everything into a pot, add some water (if you want it less thick), add the rest of double cream (or you can replace it with coconut milk if it’s vegan version), add salt, pepper and stock. Bring everything to boil. Once done, pour into your favorite soup bowl and garnish with some fried bacon (optional), chives and double cream.