Beef Broth Soup with Butternut Squash Chunks
Topping soup with squash chunks makes for a hearty, cost-effective meal full of flavour and goodness.
Good, better, best
GOOD Recipe
BETTER Add nutrition: if you’re catering in care homes or hospitals, fortify this soup by adding 125g of Marvel Milk Powder with the bouillon.
BEST Max garnish: go all out on the look by topping with fried bacon strips, garlic croutons and a drizzle of pesto mixed with olive oil.
Butternut Squash, Bacon and Onion Soup
Food
Starters
British
Dairy-free
Gluten-free
A tasty autumn lunch or starter option
10 Servings
Ingredients
20ml olive oil
150g onion, diced
150g smoked rindless streaky bacon, diced
150g carrots, diced
150g celeriac, peeled and diced
150g butternut squash, peeled and diced
150g potatoes, peeled and diced
35g Bisto Vegetable Bouillon Paste
2g cracked black pepper
Method
- Melt the olive oil in a deep casserole pan, add the onions and bacon and cook for 3-4 mins.
- Add the carrots and celeriac and continue cooking for a further 4 mins.
- Add the squash, potato and 2l water, bring to the boil, stir well and reduce to a simmer. Cover and cook for around 30 mins until all the vegetables are soft, then add the Bisto Vegetable Bouillon Paste and stir until dissolved.
- Purée the soup in a blender, add pepper to taste and then reheat thoroughly and serve.
