Put the bacon in a saucepan and cook until it begins to turn crispy. Remove it from the pan and leave it on a piece of kitchen roll.
Add a little extra oil if necessary and cook the onion gently for about 5 minutes until softened.
Stir in the crushed garlic and cook for another minute.
Add the vegetables and stock and simmer for 20 minutes until all the vegetables are cooked through.
Transfer to a blender and blitz until smooth.
Season with extra black pepper.
I used butternut squash but pumpkin or any other squash would work here. To make this soup vegetarian or vegan, why not top with vegetable crisps instead of the crispy bacon?Nutritional information is approximate and a guideline only.