Soup with roasted butternut squash & grilled bacon

recipe

• Step 1
  Preheat the oven to 200°C. Cut the ends off the butternut squash. Peel it, then cut it in 2. Empty the squash and cut it into small cubes.
• Step 2
  Peel & slice the onions into wedges.
• Step 3
  In an ovenproof dish, add the butternut squash, onion wedges & un-peeled garlic. Season with 'herbes de Provence' (optional), a drizzle of olive oil, salt & pepper. Roast in the oven for 20 min at 200°C.
• Step 4
  Meanwhile, in a hot pan, add the bacon slices & grill for 2 min, over high heat, until crispy. Set aside on a plate lined with paper towels.
• Step 5
  Once the veggies are cooked through & golden, remove them from the oven. Add them to a pot with the peeled garlic cloves.
• Step 6
  Add the rehydrated broth in 200ml of water per serving. Blend the soup until creamy. If needed, add extra water & blend again. Add the crème fraîche & season with salt & pepper to taste. Blend once more.
• Step 7
  Serve the roasted butternut soup in a bowl. Top with the grilled bacon & crushed walnuts. Re-season to taste & enjoy !