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
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.