Butternut squash, bacon and Smoky soup

6 Nov

Bright orange vegetables are a delicious source of betacarotene and vitamin A and C to boost your immune system during the cold winter months. Butternut squash is incredibly versatile, with the perfect texture to be the base of a creamy soup, and a natural sweetness that complements smoky flavours. To make this comforting winter soup, we’ve added bacon and stock infused with Smoky tea for extra flavour. Simple but so tasty!


  • 1-2 butternut squash
  • 2 small potatoes
  • 1 carrot
  • 1 small onion
  • 1 garlic clove
  • 2 smoked bacon rashers
  • 2 tbsp Lahloo Smoky
  • Paprika
  • Chilli powder
  • Olive oil
  • Cream
  • Water or vegetable stock

Boil two cups of water or vegetable stock, add the 2tbsp of Lahloo Smoky and let it infuse for 4 minutes. Strain it into a bowl and set aside.
In a large pan or casserole, heat up some olive oil and fry the sliced onion, the chopped garlic and diced bacon rashers, adding some paprika and chilli. Add the cubed butternut squash, potatoes and carrot,  the infused vegetable stock and more water or stock to cover the vegetables. Cook until soft, blend and add cream, salt and pepper to taste.


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