Butternut squash soup recipe | delicious. magazine

Ingredients

• 3 tbsp olive oil, plus a splash extra
• 2 red onions, finely chopped
• 3 garlic cloves, crushed
• 2 red chillies, deseeded and finely chopped
• 1 butternut squash (about 1.2kg), peeled, deseeded and chopped into chunks
• 1 large floury potato, cut into chunks
• A few rosemary sprigs
• 1.25 litres chicken or vegetable stock, hot
• 100g streaky bacon, finely chopped (optional)
• Splash of double cream
• Pumpkin seed oil or extra-virgin olive oil to drizzle