Butternut Squash, Lentil And Bacon Soup - cooking recipe

Ingredients

12 oz butternut squash, peeled, seeded and cubed
3 slices bacon, finely chopped
1 medium onion, finely chopped
3 cups vegetable stock
1/2 cup red lentils

Preparation

Preheat the oven to 400\u00b0F. Place squash on a baking pan. Spray with no stick cooking spray; toss to coat. Bake 15-20 mins until tender and golden.
Meanwhile, heat a large saucepan on high heat. Cook bacon, 4-5 mins, until crisp. Drain on paper towel.
Saute onion in bacon drippings, 2-3 mins, until tender. Add stock; bring to a boil.
Stir in lentils, squash and half the bacon. Reduce heat to low; simmer 10-15 mins until lentils are tender.
Using an immersion blender or food processor, process soup until smooth. Reheat gently and season to taste. Serve topped with remaining bacon.