Migrated Minestrone

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Butternut Squash & Bacon Soup

This is wonderfully filling soup packed with lots of delicious ingredients - it’s almost a veg stew, or a migrated minestrone (via US, Mexico and the Wales).

I served this up to the Lunch club in work, one of the architects form the office came up with the idea. So a group of 4 of us are cooking lunch for each other on alternate days – what a great idea. The soup went down a treat or so the guys say

Ingredients
1 butternut squash
2 leeks – sliced 1inch sections
2 carrots – small cubes
1 stick of celery
1 cup of corn
3 cups of shredded cabbage
1 cup of bacon/rashers/lardons
4/5 cups of chicken/veg stock
1 stick of celery
2 cloves of garlic halved
4 sprigs of sage (thyme would be better but I didn’t have any)

Chop and skin your butternut squash and remove seeds, pop into pot with the leeks, celery, stock, garlic and sage. Bring to boil and simmer for 40 mins. While this simmers – fry or grill your bacon till crispy and prepare your other veg. After 40 mins – liquidise the soup.

Then add in the rest of your ingredients, return to the boil and simmer till veg is cooked – test the carrots they’ll take longest – about 12-15 mins. If you have a red pepper pop that in too in small pieces. Serve with some fresh bread and butter - Yum