Autumn means pumpkin and squash, they look so gorgeous it’s tempting to keep them for decoration but they are a versatile vegetable that contributes unique flavour as well as colour. I personally don’t possess a sweet tooth in my head so I can easily find butternut squash hard going without something strong and sharp to contrast with it and bacon and goat’s cheese do that beautifully.

Ingredients - serves 4

1 medium butternut squash, peeled, seeded & diced
1 onion, chopped
2 cloves garlic, crushed & finely chopped
olive oil
salt, pepper
500ml Marigold Swiss vegetable bouillon
2 tbsp Yeo Valley crème fraiche
1 tbsp chopped parsley
4 generous diagonal slices French bread
1 Capricorn goat’s cheese
4 slices Riverford bacon, grilled

Method

Sauté the onion and garlic in olive oil until softened but not coloured, add the squash dice and cover, keep over a low heat to soften it without colouring for a few minutes. Add seasoning and bouillon, bring to the boil then lower to a simmer for 20 minutes until cooked through and tender, process to a thick, smooth soup. Stir in the crème fraiche and chopped parsley.

Brush the French bread slices with olive oil and grill to golden, turn and sit a bacon slice on each then a disc of capricorn goat’s cheese - grill to melting. Place a crouton in each of 4 warmed bowls and surround with thick soup - serve with knife, fork and spoon!