Gluten and Dairy Free Butternut Squash, Smoked Bacon & Chilli Soup

serves / makes 4
30 prep time
30 mins cooking time


When I buy butternut squash I tend to always make the same thing with it – Butternut Squash and Sweet Potato Soup. While I love that recipe I thought I would try and make another soup – I loved the idea of combining the sweetness of the butternut squash with the smokiness of bacon and the spicy kick of the chilli. It’s also starting to get colder here so this dish is the perfect transition into the beginning of my autumn recipes.




  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 large onion, diced
  • 1 small chilli, finely chopped or 1/2 teaspoon dried chopped chilli
  • 500g butternut squash, cubed
  • 500ml chicken stock
  • 100ml dairy free milk
  • salt and pepper for seasoning
  • 4 slices smoked bacon
  • 1 tablespoon mixed seeds, optional


  1. Place the olive oil in a large pan over a medium heat
  2. Add the garlic, onion and chilli
  3. Saute for 5 minutes
  4. Add the butternut squash and chicken stock
  5. Bring to the boil, cover and then simmer for 25 minutes
  6. Turn down the heat, add the dairy free milk and season with salt and pepper
  7. In a small frying pan cook the bacon for a couple of minutes on each side until crisp then cut into strips
  8. Blend the soup until smooth
  9. Pour into four bowl and then top with the crispy bacon and seeds

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