A warming soup that will get you through any cold winter evening.
Preparation time: 20 minutes
Cooking time: 1 hour
- 5 bacon rashers
- 1 onion
- 1 small butternut squash
- 3 carrots
- 4 medium potatoes
- 1 parsnip
- 1 swede
- chicken stock
You can use whatever root vegetables you want for this soup.
Prep everything for the soup first. Finely chop the bacon and the onion. Cut the rest of the vegetables into cubes.
Fry the bacon off in a large heavy-based pot with a little oil. Remove some of the bacon to sprinkle on top of the soup later. Add the onion and fry for five minutes and then add the rest of the vegetables. Cover with stock until all the vegetables are submerged (I use 2 chicken stockpots). Add in some dried thyme (or other dried herbs you have) and freshly ground pepper.
Simmer for 40 minutes. You can use a slow cooker and cook slowly for a couple of hours. When the vegetables are cooked, remove half the soup into another pot and blitz with a hand blender (you can use a masher). Return to the rest of the soup.
Serve with bread and top with the bacon bits