Butternut Squash Soup with Smoked Bacon & Parsley

Peel the squash with a potato peeler. Cut in half, deseed and chop the flesh coarsely. Peel the onion and garlic and chop both coarsely.

Cut the bacon into lardon strips and cook gently in a dry frying pan until nearly crisp and the fat has run. Transfer the bacon to a plate and reserve. Keep the pan with the fat in it to cook the croutons later.

Put the butter in a large saucepan together with the pumpkin, onion and garlic and sweat gently until soft. Add the bacon, pour in

Peel the squash with a potato peeler. Cut in half, deseed and chop the flesh coarsely. Peel the onion and garlic and chop both coarsely.

Cut the bacon into lardon strips and cook gently in a dry frying pan until nearly crisp and the fat has run. Transfer the bacon to a plate and reserve. Keep the pan with the fat in it to cook the croutons later.

Put the butter in a large saucepan together with the pumpkin, onion and garlic and sweat gently until soft. Add the bacon, pour in