members recipes

A thick tasty soup with alot of kick! Perfect for bonfire night!!!!

Ingredients
1 Butternut Squash
4 rashers of Smokey Bacon
1 fresh chilli finely chopped
1 Onion roughly chopped
tbspn Dried Origano
tspn of Smoked Paprika
3 cloves of garlic
Olive Oil
salt and pepper
1 litre of stock

Method

Preheat oven to 190 c
Deseed and chop up the butternut squash into chunks leaving the skin on. In a large oven proof dish or tray add all the ingredients except the bacon. Leave the garlic cloves unpeeled and whole. Drizzle with olive oil and mix it up well to coat everything.
Lay your bacon slices over the squash mixture.
Roast for about 45 minutes or until squash is tender.
Reserve half your bacon for a garnish. Squeeze out the roasted garlic.
Transfer the mixture to a big pot or saucepan and add half your stock.
Blitz this with a handblender and keep adding stock until you have a consistency
you like. You can keep it thicker or thinner it is upto you.
Serve in mugs or bowls with some of the crunchy bacon on the top.
Enjoy with some breadsticks to dunk or some crusty bread
YummY!