Roasted butternut squash soup
James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
- 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...').
PER SERVING
342 kcalories, protein 12g, carbohydrate 24g, fat 21 g, saturated fat 9g, fibre 5g, sugar 15g, salt 0.83 g
Recipe from Good Food magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1758655/
http://www.bbcgoodfood.com/recipes/1758655/
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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
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Make the onion topping for this simple gastropub-style starter up to two days ahead
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This scrumptious tart is based on a tarte flambé which has a crisp, bread base rather than pastry
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Goat's cheese & rosemary tarts
James Martin's crisp puff pastry cheese tartlets make a great canapé or accompaniment to soup
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
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
PER SERVING
342 kcalories, protein 12g, carbohydrate 24g, fat 21 g, saturated fat 9g, fibre 5g, sugar 15g, salt 0.83 g
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24 November 2011
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29 November 2011
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21 December 2011
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