Ingredients
80gr unsalted butter
1 shallot, finely chopped
2 leeks, white part only, finely sliced
1kg peeled butternut squash, cubed and peeled
4/6cups low sodium vegetable broth
150ml double cream
2/3 fresh sage leaves
Method
Melt the butter in a soup pot, medium heat, add the leeks and shallot until softened, about 10 minutes.
Add the butternut squash, vegetable broth, sage leaves and bring to a boil, then reduce the heat to low and simmer for 20/25minutes or until the vegetables are soft.
Add the double cream. Use a stick blender to purée the soup until completely smooth. Taste and season with salt and pepper.
Top each bowl of this soup with croutons, toasted pine nuts and crispy bacon.
ENJOY!