• 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.