Butternut squash soup

Method

1. Heat the oil in a large saucepan and gently fry the onions for 15 minutes until soft. Add the garlic and chillies and cook for 1-2 minutes.
2. Add the squash, potato, rosemary sprigs and hot stock. Season well and bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the squash is tender. Meanwhile, fry the bacon in a splash of oil until crisp, then drain on kitchen paper.
3. Once the soup is cooked, blend with a stick blender (or blend in batches in a stand blender) and stir in the cream. Taste and adjust the seasoning, then serve with the crumbled streaky bacon scattered over and a drizzle of pumpkin seed oil or extra-virgin olive oil. The soup can be frozen in a sealed container for up to 3 months. If freezing, prepare the bacon garnish just before serving.