Butternut squash & bacon soup

Perfect for a rainy day to warm you through or even for Halloween or Bonfire night!

School Of Nutrition Posted Oct 29, 2014 Future Fit Training

Serves 3

Preparation time: 30 mins

Cooking time: up to 1 hour


  • 1 medium butternut squash
  • 1 large onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200g pancetta cubetti (bacon chopped)
  • 2tbsp olive oil
  • 1ltr hot vegetable stock
  • Salt & pepper, to taste


  1. Peel the butternut squash, slice in half, remove the seeds and chop the butternut into smallish chunks.
  2. Heat 1tbsp of the olive oil in a large pan, add the pancetta cubetti and cook for 5 minutes until lightly crisp.
  3. Then remove from the pan and leave to one side.
  4. In the same pan, add the last tbsp of the olive oil and fry the onion over a low heat for 4-5 minutes until soft.
  5. Then add the garlic and butternut squash and cook for a further 5 minutes.
  6. Pour in the hot stock and simmer for about 20-25 minutes until the butternut squash is soft.
  7. Add the pancetta cubetti (saving some for decoration).
  8. Blend the soup until smooth return to the pan and season with salt and pepper.
  9. Serve with the remaining bacon bits.

If you have a favourite recipe that you would like us to feature please email nicola.white@futurefit.co.uk

Recipe from Nicola White.