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PdfMelt the butter or oil in a large pan over a medium heat. Add the onions and cook, stirring regularly until softened.
Add the carrots and cook for 3 minutes, stirring frequently. Add the garlic and cook for 2 minutes, stirring frequently.
Add the potatoes and butternut squash and stir well, then add the stock, spices, salt and pepper and bacon. Season well.
Bring to the boil, then cover and simmer for one hour.
Add a little more water if needed, until the soup is of desired consistency. Add the chopped parsley and cook for a further 10 minutes. Add a dessert spoon of plain yogurt for extra creaminess.
Once cooled, store in an airtight container and refrigerate for up to 3 days or freeze on same day.