Butternut and apple soup with bacon croutons

Recipe from: July 2012
butternut and bacon soup

Ingredients 10
Servings 1
Minutes 00:10


Serving Change
  • 1
    medium red onion - roughly chopped
  • 2
    apples, peeled, cored and roughly chopped
  • 1
  • 1/2
  • 1/2
  • 3
    heaped cups of peeled butternut cubes
  • 2 1/2
    chicken stock
  • 1
    olive oil
  • 4
    rashers bacon - roughly chopped
  • Salt and freshly ground black pepper


Over med-high heat, add the butter to a large pot. As it starts to bubble, add the onion and apple and cook gently for 3-5 minutes. Turn the heat down if they start to burn.

Add in the cinnamon and nutmeg, fry for a further minute or so, and then add in the butternut and chicken stock. Bring to the boil, and then turn down to a simmer for a further 30 minutes or until the butternut is cooked through. Purée, season to taste, return to the pot and set aside.

While the soup cooks, fry the bacon bits in very hot oil until crispy. Use to scatter over the soup, and then serve in warmed soup bowls with fresh bread on the side.

Check out the picture gallery here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

Read more on: recipe  |  vegetables  |  soups  |  pork


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