Waitrose and Partners
Squash & lentil soup with cumin-spiced bacon bits

Squash & lentil soup with cumin-spiced bacon bits

Warming, thick and gently spiced, this soup is pure autumn comfort in a bowl.

0 out of 5 stars(0) Rate this recipe
2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare40 mins
  • Cook40 mins
  • Total time1 hr 20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 Assorted Squash (such as acorn), peeled, halved and deseeded
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 160g split red lentils
  • 500ml fresh chicken stock
  • 2 tbsp Cooks’ Ingredients Umami Paste
  • 2 Peppadew Roasted Red Peppers, drained and roughly chopped
  • 2 tsp ground cumin
  • 1 tbsp No.1 Canadian Maple Syrup No.2 Amber
  • 8 rasher/s dry-cured smoked streaky bacon, chopped into small pieces


  1. Preheat the oven to 220ºC, gas mark 7. Put the squash in a foil-lined tray, cut-side up. Drizzle with 1 tbsp oil and roast for 30 minutes. Meanwhile, put the remaining 1 tbsp oil in a large saucepan and sauté the onion for 2-3 minutes, until lightly browned. Add the lentils and water according to pack instructions, then simmer for 10-15 minutes, or until tender with just a few tbsp water remaining.

  2. Using a fork to hold the hot squash, scoop out the flesh with a spoon and add to the pan. Stir in the stock, umami paste and red peppers. Season, cover and reduce the heat to low. Simmer for 10 minutes.

  3. Meanwhile, mix the cumin and maple syrup in a small bowl. Line a plate with 3 pieces of kitchen paper. Heat a large frying pan, add the bacon and fry for 3-5 minutes, until just crisp. Tip the bacon and fat onto the plate. Drain. Return the pan and the bacon to a medium heat, then drizzle with the cumin syrup. Cook for 1 minute, tossing to coat well. Blend the soup until smooth, then ladle into bowls and serve, sprinkled with the candied bacon bits.


Typical values per serving when made using specific products in recipe


1,392kJ/ 334kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet