Recipe of the Day

Butternut squash, carrot and bacon


2 onions, roughly chopped
4 large carrots, roughly chopped
1 medium butternut squash, chopped into 2cm/1" chunks
500ml chicken stock
8 rashers lean bacon, snipped up into small pieces
salt and pepper to taste


1. Put squash, carrots, onions and stock into a large saucepan. Bring to boil, reduce heat and simmer until the carrots are soft.

2. Blitz the veggies until smooth. Add the bacon, return to a low heat and allow to bubble until the bacon is cooked through. More water can be added at this point if required. Season well.

Serve.

I ate this on Thursday and Friday, it was divine and so silky.

Alternatively you could also cook up the bacon separately or used some sliced up smoked ham or shredded leftover gammon.