Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup
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Makes: 4 servings adjust
Squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel

Directions

Ingredients

  • 70 grams Pancetta
  • 1 Butternut Squash, peeled & chopped
  • 1 large Onion, chopped
  • 2 Garlic Cloves, chopped
  • 1 tablespoon Honey
  • 3 Rosemary Sprig

Step 1

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.

Ingredients

  • 600 milliliters Chicken Stock
  • 150 milliliters White Wine
  • 100 milliliters Double Cream
  • Lemon Juice

Step 2

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.

Ingredients

  • 25 grams Toasted Pine Nuts

Step 3

Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta.
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