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Roasted Butternut Squash and Bacon Soup

I’m Elizabeth.
I'm a girl who lives for adventure. An overachiever, chief encourager health enthusiast and lover of all things personal growth. I'm obsessed with sunshine and afternoon naps. My mission? To empower others to build the life they truly desire!
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When the weather is cold outside there is nothing better than the comfort of a warm bowl of soup. This is one of my winter favourites. Roasted butternut squash blitzed into a creamy soup, topped with crispy bacon, chilli-cheese pumpkin seeds and a dollop of clotted cream. Coziness in a bowl!

This recipe is enough to serve 2 people.


  • 1 whole butternut squash, peeled and cut into small bite-sized pieces
  • 100 grams streaky bacon, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely sliced
  • 1 (11g) chicken stock cube
  • 1 white potato, peeled and cut into small bite-sized pieces
  • 15 grams pumpkin seeds
  • 30 grams grated Italian hard cheese
  • A sprinkle of dried chilli flakes
  • 40 grams Cornish clotted cream
  • Salt and pepper, to taste

Optional extra

  • 1-2 ciabatta bread roll(s)


  1. Preheat the oven to 220 degrees Celsius (or 200 degrees Celsius when using a fan oven).
  1. Line a baking tray with unbleached parchment paper and add the butternut squash. Generously drizzle with oil (I use avocado oil) and add a pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 25 minutes or until the butternut has softened and is starting to brown.
  1. Heat a large pot over a medium-high heat. Once hot, add the bacon and cook for 4 to 5 minutes, stirring occasionally, until the bacon is golden and crisp. Once crisp, transfer the bacon to kitchen paper and reserve the pot.
  1. Return the reserved pot to a medium heat. Once hot, add the onion and garlic and cook for 4 to 5 minutes or until beginning to soften. Dissolve the chicken stock in 650 milliliters of boiled water. Once the onion has softened, add the chicken stock and potato and bring to the boil over a high heat. Once the stock is boiling, cook for 10 to 12 minutes or until the potato begins to break down.
  1. Add the roasted butternut to the pot and blend with a stick blender until a smooth soup remains. Taste for seasoning and add a little more salt and pepper if needed. Tip: Add a splash more water if your soup is looking a little thick!
  1. Line another baking tray with unbleached parchment paper and add the pumpkin seeds to the tray. Optional extra: If you are adding the ciabatta bread roll(s), tear the ciabattas into rough, bite-sized pieces and add them to the tray with the pumpkin seeds. Sprinkle over the cheese and chilli flakes and put the tray in the oven for 4 to 5 minutes or until the seeds are golden.
  1. Serve the roasted butternut squash soup in bowls with a dollop of clotted cream. Top with the crispy bacon and chilli-cheese pumpkin seeds. Season with a grind of black pepper.

Did you make this recipe?

Leave a comment below or tag me @mselizabethpepler to let me know how it turned out for you.

Recipe adapted by Gousto

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I'm an expert at human behaviour change and my obsession is to help others activate their potential so that they can live the life they truly desire (without compromising on the important stuff!).

I’m Elizabeth Pepler.