Roasted Butternut Squash Soup
This creamy butternut squash soup is a comforting blend of flavors that will warm you up from the inside out. The sweetness of the butternut squash is complemented by the savory pancetta and aromatic rosemary, creating a perfect balance. Topped with crunchy pine nuts, this soup is a delightful treat for the taste buds.
— Constant Cookbook
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 nuts
Instructions
- 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...').
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 342 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.83 milligram of sodium
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