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. Puree (I like to use a stick blender), 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.
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Reprinted with permission of Sarah Graham
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