Gluten and Dairy Free Butternut Squash, Spinach and Bacon Soup

Serves 6



  1. Add a drizzle of olive oil to a large saucepan over a medium heat
  2. Saute the bacon, onion, chilli flakes and garlic for 5 minutes
  3. Stir in the carrots, butternut squash and sweet potatoes
  4. Pour in the vegetable stock and simmer for 20 minutes
  5. Add the spinach and milk and simmer for another 5 minutes
  6. Season with salt and pepper
  7. Blend and serve