Roasted butternut squash soup

autumn autumnal bacon crispy bacon pancetta pork pumpkin pumpkin soup squash warmer winter winter warmer wintery

N/A

Source

Ingredients

70g pack cubetti di pancetta

1 butternut squash , peeled and chopped

1 large onion , chopped

2 garlic cloves , chopped

1 tbsp clear honey

3 rosemary sprigs

600ml chicken stock

150ml white wine

100ml double cream

juice 1 lemon

25g toasted pine nut

Method

Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.

Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.

Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').