1. Heat the oil in a large saucepan, add the onion and cook gently for 4 minutes. Chop the bacon and keep a few pieces to one side to garnish. Add the remaining bacon to the pan with the onions and cook on a fairly low heat until the onion and bacon begin to brown.
2. Peel the squash and cut in half. Remove the seeds and chop the squash flesh into 1 cm cubes and add to the pan. Add the chopped carrots and thyme. Add the stock and simmer gently for about 30 minutes or until the butternut squash is soft.
3. Leave to cool slightly and whiz until smooth either using a hand-held blender or a food processor.
4. Fry the remaining bacon you put aside earlier, until crispy. Heat the soup gently, adding a little boiling water if the soup looks too thick. Serve topped with a garnish of the crispy bacon and thyme.
Tip: You can buy ready chopped onion and peeled, cubed butternut squash in many supermarkets – saves you time and hassle and no-one will know.
Recipe courtesy of RSPCA Assured