Spicy Squash Soup (Crock Pot) - cooking recipe

Ingredients

2 butternut squash (about 2 1/2lb total weight) or 2 pumpkin, seeds removed, chopped finely (about 2 1/2lb total weight)
1 ounce butter
2 onions, sliced fine
2 stalks celery, finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon hot chili powder
4 cups vegetable stock, hot
salt, to taste
pepper, to taste
2/3 cup half-and-half
4 slices smoked bacon
2 tablespoons cilantro, chopped

Preparation

Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
Transfer to crock pot, add stock and cook on low for 6-8 hours.
Carefully transfer to a blender, or using a stick blender, puree until smooth.
Add cream, cover and heat for another 30-60 minutes.
In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
Drain bacon on paper towels.
Stir the cilantro into the soup and divide into serving bowls.
Crumble the bacon and sprinkle over the top.
Serve immediately.