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Butternut Squash Soup (with smoked bacon & cinnamon crumble)



  • 1 Butternut Squash (950g) peeled,deseeded and diced into small chunks.
  • 1 medium carrot 70g - peeled and roughly chopped.
  • 1 White Onion, peeled & diced
  • 1 Cusina Chicken Stock Cube
  • 1.2 litres of Water
  • 1 large knob of Dairy Manor Butter (50g)
  • 1 pkt rindless Dulano Bacon Lardons (125g)
  • 3 slices (120g) Connell Bakery Brown
  • Bread, crusts removed and crumbled
  • Some fresh Sage or Thyme leaves
  • Kania Salt & Pepper
  • A sprinkling of Kania Cinnamon
  • 4 tsps of Milbona Crème Fraîche to garnish


  1. Put the onion and butter into a pot and cook slowly for 10 minutes.
  2. Add the squash and carrot followed by the water and stock cube and bring to a gentle boil.
  3. Cook for 15 minutes till everything is soft, season and blend.
  4. Set your oven to 200°C.
  5. Scatter your bacon lardons on a tray and cook for 5 minutes once the oven is hot.
  6. Remove the tray and mix in the brown bread, cinnamon and sage leaves and cook for another 10 minutes.
  7. Serve the soup with the crumble sprinkled generously on top at the last minute and a spoonful of crème fraîche.