sweet potato with bacon, butternut squash & carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
You could mash this soup but a blender is best.100g bacon approx 5 rashes (once cooked) 6 cups of water 4 medium size sweet potatoes 4 garlic cloves 4 oxo vegetable stock cubes 2 large carrots 1 butternut squash (not too big about 8 inches tall) 1 large potato (diced) 1 onion medium (diced) 1/2 tbsp oil Fry light spray several pumps
Start by preheating the oven to about 180c while you prep the veg.
Peel the sweet potatoes & carrots, cut into chunks and place on a baking tray, spray with fry light then mix and spray again.
Chop the butternut squash into 4 and De-seed place on a separate baking tray and spray with fry light, place both trays into the oven for approx 60 mins or until veg is soft and browning on the edges, after 30 mins peel 4 cloves of garlic and pop them onto one of the trays with the veg to roast.
Once the squash etc is cooked set it aside to cool.
Put a large pan approx 2.5 liter volume on medium heat, cut the bacon into cubes/small strips and dry fry, once cooked remove from the pan.
Now if the bacon has rendered enough fat (depending on how lean it was) you do not need to add the 1/2 tbsp of oil, you only need enough to coat the bottom of the pan.
Add the diced onion to the pan and sweat until soft, next pour in the water and add the stock cubes + diced potato and bring to a soft boil.
Remove the skin from the butternut squash and add to the pan along with the carrots, sweet potato and garlic, leave to boil for 10 mins.
Blend everything together i use a hand held thing :) if your using the other type you will probably have to do it in stages, once its blended add in the bacon that was removed earlier and reheat.
***** Please Note that when reheating this does pop and spit as its thick so be careful :o)
This should easily make 10x1 cup servings.
Peel the sweet potatoes & carrots, cut into chunks and place on a baking tray, spray with fry light then mix and spray again.
Chop the butternut squash into 4 and De-seed place on a separate baking tray and spray with fry light, place both trays into the oven for approx 60 mins or until veg is soft and browning on the edges, after 30 mins peel 4 cloves of garlic and pop them onto one of the trays with the veg to roast.
Once the squash etc is cooked set it aside to cool.
Put a large pan approx 2.5 liter volume on medium heat, cut the bacon into cubes/small strips and dry fry, once cooked remove from the pan.
Now if the bacon has rendered enough fat (depending on how lean it was) you do not need to add the 1/2 tbsp of oil, you only need enough to coat the bottom of the pan.
Add the diced onion to the pan and sweat until soft, next pour in the water and add the stock cubes + diced potato and bring to a soft boil.
Remove the skin from the butternut squash and add to the pan along with the carrots, sweet potato and garlic, leave to boil for 10 mins.
Blend everything together i use a hand held thing :) if your using the other type you will probably have to do it in stages, once its blended add in the bacon that was removed earlier and reheat.
***** Please Note that when reheating this does pop and spit as its thick so be careful :o)
This should easily make 10x1 cup servings.
Nutritional Info Amount Per Serving
- Calories: 124.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 65.8 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.5 g
- Protein: 3.0 g
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