Bacon, squash and cider soup

Serves 4-6

This is a cleansing autumnal broth; you could use a ham hock or pre-cut lardons.

1 onion, peeled, halved and finely chopped
100g streaky bacon pieces or lardons
A good knob of butter
700ml of chicken stock
500ml cider
Half a butternut squash, peeled and diced
Salt and freshly ground black pepper
2tbsp chopped parsley

Cook the onions and bacon in the butter in a pan for 3-4 minutes, until soft.

Add the cider and chicken stock, season, bring to the boil; simmer for 30 minutes, add the squash; continue simmering for another 10 minutes until tender. Check the seasoning, add the parsley; serve.

If you wish you can blend a little of the soup and add it back to the pan to thicken consistency a little.