Spicy butternut squash and bacon soup

 Recipes

~ INGREDIENTS ~   butternut-squash-bacon-soup

Half a butternut squash cut into small cubes

1 clove of garlic crushed

1 Carrot sliced

1 leek sliced

2 celery sticks sliced

3/4 pint of good chicken stock

2 rashers of middle cut bacon shredded

400g tin of chopped tomatoes

1 tblsp of double cream

salt and pepper

1 tablespoon of corriander chopped

1/2 teaspoon of cajun spice mix

1 tblsp extra virgin olive oil

~ METHOD ~

Over a medium heat saute the leeks, garlic and celery in the oil until well softened.  Add the butternut squash and carrot and continue to stir for 3 or 4 minutes.  Add the stock and tomatoes.  Turn up the heat and cook until just starting to bubble.  Turn down the heat, then cook slowly for one and a half hours stirring occasionally.

Remove from the heat and allow to cool slightly.  Using an electric hand blender reduce the soup to the required consistency.  Return to the heat and stir in the shredded bacon, corriander and cajun spice mix.  Cook through for another ten minutes and then stir in the cream.  Serve immediately with crusty bread.

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