~ 4 Servings ~ Time 2 h ~ 4 Days in the fridge ~


  • 900 ml vegetable stock

  • 600gr butternut squash

  • 300gr double cream or coconut cream

  • 240 gr bacon rashers

  • 100gr carrots

  • 80 gr celeriac

  • 60 gr lemon peeled

  • 60 gr butter or ghee or avocado oil


  1. Prepare the veggies: halves and dice the butternut squash, dice the celeriac and carrots. peel and slice the lemon.

  2. Place the butter (or ghee or avocado oil) in a large saucepan cook the butternut squash, carrots and celeriac ‘till golden brown.

  3. Add the vegetable stock and sliced lemon, reduce heat and cook ‘till veggies are soft. take of the heat.

  4. Cook the bacon in pan (or oven : 10 min @ 200C)whole or in pieces.

  5. Cool down the veggies put in the mixer with the double cream (or coconut cream), mix ‘till smooth and velvety.

  6. Reheat in a saucepan serve with bacon.

  7. Keep in fridge for 5 days or freeze up to 3 month.

Nutritional data