Jump to recipe
When best to have a warm cup of soup than in the winter season. It is finally cooling down, and the past weekend I had this craving for soup and freshly baked bread. Follow this link to get your hands on the “Easy Ciabatta” or the “100% Hydration Ciabatta” recipe.
Roasted Butternut & Red Onion Soup
1 hour, 15 minutes
- Olive Oil
- 1 kg Butternut (peeled and cubed – raw weight)
- 1 Red Onion, large in size and cut into wedges
- 3 Garlic Cloves (finely chopped)
- Smoked paprika
- 140g Streaky Bacon (diced)
- 750ml Chicken Stock
- Coarse Black Pepper
- Fresh Thyme to serve
- Fresh Cream to serve
- Preheat oven to 180°C.
- Place the butternut and onion into a roasting tray and drizzle with olive oil.
- Sprinkle crushed garlic over the butternut and flavor with salt. Use your hands to mix the ingredients.
- Roast in the oven for 35 – 50 minutes, depending on the size of the butternut cubes.
- Sauté the bacon in olive oil over moderate heat in a large pot, stirring occasionally until crisp and golden. Use a slotted spoon to transfer the bacon onto paper towels.
- Add the roasted butternut and onion to the pot with the bacon fat and cook until lightly browned.
- Add the stock, scraping up any brown residue in the pot. Bring to a boil over high heat, reduce the heat to a simmer and add the black pepper. Allow to simmer for 5-8 minutes.
- Remove from the heat and add half of the bacon to the soup and purée, using a stick blender.
- Check seasoning.
- Garnish with the remaining bacon, fresh thyme and little bit of cream.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.