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Smoky Squash Soup

Serves 8

Ingredients

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Method

  1. Heat the oven to 400ºF/200ºC.
  2. Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour.
  3. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside.
  4. In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.
  5. When the squash chunks are cooked, add them to the pot with a little water or stock.
  6. Purée with a hand-held blender, adding more water if needed to make a thick soup.
  7. Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg.
  8. Ladle the soup into bowls.
  9. Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.
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