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the goods:

1 medium butternut squash or 1/2 a pumpkin

1 large russet potato

1 rutabaga / swede

1 large onion

80z / 250 g smoked bacon or 1 piece of ham shank

chicken stock cube

4oz / 125g butter

salt, pepper, nutmeg and paprika

2 cobs white corn

fresh cilantro

1/2 cup buttermilk

active time: 15 minutes

total time: 2 hours

you will need:

  • large pot for soup
  • food processor

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butternut squash soup with smoked bacon, white corn and buttermilk

peel and dice: 1 seeded butternut squash or half a pumpkin; 1 russet potato; one rutabaga (swede); 1 large onion. place all vegetables into a large soup pot

add: 1-2 pieces of ham shank (or) 8 oz diced bacon (or) 2-3 bacon bones*; 1 chicken stock cube; 1 stick butter (4oz); 1-2 tspn cracked black pepper; 1 tspn fresh grated nutmeg; 1 tspn hot paprika

sweat: the vegetables and bacon in the butter for 5 mins then fill the pot up with water, about 3 inches from the top. bring to the boil, lower the heat slightly and let simmer uncovered

taste: for salt after 1 hour, depending upon the flavour of the bacon, you may need to add salt. boil another 20 minutes

blend: in a food processor (in several batches). this part can be done days in advance. keep the soup in the fridge

before serving: heat the soup, add the kernals from 1-2 cobs of white corn. cook another 20 minutes

serve: in bowls with a hearty drizzle of buttermilk or sour cream and a handful of chopped cilantro (coriander)

*if using ham shanks or bacon bones, remove them before blending the soup in the food processor