It’s definitely that time of year where a good soup which is easy to make but totally delicious is needed.
This yummy recipe is easy to make and takes about 45 mins including preparation so perfect for a quick Saturday lunch or weekday dinner.
4 bacon slices roughly chopped up (I used streaky bacon)
4 large garlic cloves, finely chopped
1 teaspoon caraway seeds
2 medium butternut squash, peeled, seeded, and chopped
4 carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 bay leaves
750 ml chicken stock
250 ml water
1 to 1.5 tsps cider vinegar
Cook bacon in a heavy based pan (the same one you will make the soup in) over medium heat until as crispy as you like it. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pan and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, stock, water, pinch of salt, and a good grind of black pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crispy bacon and chunks of bread.