Butternut squash and sweet potato soup

Ingredients

1 knob butter

1 teaspoon olive oil

1 large white onion, diced

1 large sweet potato, peeled and diced to 2cm cubes

1 butternut squash, peeled and diced to 2cm cubes

4 Rashers smoky bacon

900ml vegetable stock

Preparation

1. Melt butter in pan and add olive oil.

2. Add bacon, brown for 2 mins

3. Add onions to soften, then the sweet potato and butternut squash; stir for one minute or so.

3.Add stock and bring to the boil, turn down heat and simmer for around 45 minutes.

4.Use a blender to blend all the ingredients together.

Serve with crusty bread.