Butternut Squash Chowder
1 large butternut squash
125g/4oz lean smoked bacon lardons
1 onion, finely chopped
2 garlic cloves, crushed
2 leeks, sliced
1 tbsp plain (all-purpose) flour
300ml/½ pint/1¼ cups hot vegetable stock
300ml/½ pint/1¼ cups semi-skimmed milk
3 ripe tomatoes, quartered
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Peel the butternut squash and remove the seeds. Cut the flesh into bite-size cubes.
2 Dry-fry the bacon in a pan, stirring occasionally, until golden. Add the onion, garlic, leeks and squash and cook over a low heat for 5 minutes or until softened.
3 Stir in the flour and cook for 1 minute. Gradually stir in the hot stock and milk and then bring to the boil. Reduce the heat, add the tomatoes and simmer for 10–15 minutes.
4 Season to taste with salt and pepper and stir in the parsley. Serve the hot soup ladled into bowls.