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Butternut Squash, Bacon & Onion Soup

Mark Rigby, executive chef at Premier Foods
Serves: 10
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Preparation time: 15 minutes
Cooking time: 45 minutes


  • 20ml olive oil
  • 150g onion, chopped
  • 6 rashers smoked streaky bacon, cut into small lardons
  • 150g carrots, finely chopped
  • 150g celeriac, finely chopped
  • 450g butternut squash, peeled, seeded & chopped
  • 130g potatoes, peeled & chopped
  • 1.5ltrs water
  • 35g Bisto Ham Bouillon
  • Cracked black pepper


  1. Heat olive oil in a deep casserole pan, add onions and bacon and cook for 3-4 minutes. Add carrots and celeriac and continue cooking for a further 4 minutes
  2. Add squash, potato and water. Bring to the boil, stir and reduce to a simmer. Cover and cook for 30 minutes until vegetables are soft. Add bouillon and stir until dissolved
  3. Purée the soup, and add pepper to taste. Re-heat to serve
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