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Banana Squash and Leek Soup with Bacon

  • Author: Lea Valle
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Category: Soup


  • 1/2 medium banana squash (approximately 5 cups cooked)
  • 1 lb bacon
  • 3 leeks
  • 6 cups chicken stock
  • Sea salt and black pepper to taste
  • Chives as garnish


  1. Wash the leeks and cut off the dark green parts. (save them for stock if you are feeling ambitious)
  2. Trim off the little beards at the other end and discard.
  3. Use a chef’s knife to slice lengthwise.
  4. Rinse the leeks in water to remove any grit. (use a colander or a salad spinner)
  5. Slice the leeks into 1/4 inch pieces.
  6. Cut the bacon into small pieces and fry in a large stock pot or Dutch oven.
  7. Remove the bacon pieces and set aside.
  8. Drain off some of the bacon fat leaving 3-4 tablespoons in the pan.
  9. Add the leeks to the hot bacon grease and fry on medium heat until soft and aromatic, about 10 minutes.leeks frying for banana squash and leek soup
  10. Add the chicken stock and bring to a boil.
  11. Add the cooked banana squash to the pot, bring to a boil, reduce heat and simmer for about 30 minutes.
  12. Add back about 1/3 of the bacon pieces to the pot.
  13. Puree the soup in batches in a blender or use an immersion blender until it is smooth.
  14. Season with sea salt and fresh ground black pepper to taste.
  15. Serve hot, garnished with the remaining crunchy bacon and fresh chives.