Curried Butternut Squash and Celeriac Soup with Leek and Crispy Bacon Topping

Ingredients

• For the soup:
• 1.4 pounds butternut squash, peeled and cut into chunks
• 1 celeriac, peeled and cut into chunks
• 1 garlic clove
• 1 shallot, peeled and sliced
• 3-4 tablespoons extravergine olive oil
• 1 teaspoon coriander seeds
• 2 teaspoons curry powder
• 400 milliliters vegetable stock
• salt and pepper to taste
• For the leek and bacon topping:
• 4.5 ounces bacon, diced
• 1 leek, sliced
• 1 tablespoon extravergine olive oil

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