Roasted butternut squash soup

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• fuji115

  24 November 2011

  fuji115 rated and commented on this recipe

  

  I found wine taste quite strong. I would not use it at all next time.

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• moinspain

  29 November 2011

  moinspain rated and commented on this recipe

  

  Best pumpkin soup ever! I've tried without the pancetta and the pine nuts and it is still delicious.

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• Frantic Flapjack

  06 December 2011

  Frantic Flapjack rated and commented on this recipe

  

  Lovely rich soup - a real winter warmer. I made it without the pancetta and used vegetable stock in place of the chicken stock to make it veggie.

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• Kate

  19 December 2011

  Kate rated and commented on this recipe

  

  Delicious, even without the pancetta or pine nuts.

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• Julie Anne

  21 December 2011

  Julie Anne rated and commented on this recipe

  

  The wine taste was far too strong in this soup. If I was making it again I think I'd leave it out entirely.

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• Nikkie

  16 October 2012

  Nikkie commented on this recipe

  This soup is delicious.I didn't bother with the pine nuts or the pancetta, just serves with a brown roll. As the other comments mentioned the wine taste was strong I heated it for a few minutes and then left it on a low heat with the stock whilst I was roasting the veg. The outcome was delicious, very tasty and lots of flavour. It is rich but not too rich, just the right balance. I usually add chilli and spices to butternut squash soups to add depth but this was far superior than those versions. I would make this again without a doubt.

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• Nikkie

  16 October 2012

  Nikkie rated this recipe

  

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• Kallonification

  26 December 2012

  Kallonification rated and commented on this recipe

  

  Urgh! The wine made it taste very strange. Especially with the citrus from the lemon. I would have loved it otherwise. I highly recommend to keep the wine out!

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• juliahulia1977

  14 January 2013

  juliahulia1977 commented on this recipe

  After reading the comments i halved the wine and made up the volume with stock.....when i first tasted it i did find it slightky bizarre but the lovely flavour grows on you and it was delicious....will defo make this easy soup again....ii also left out the pancetta and used veg stock as im vege and was nice x

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• cjsrecipes

  08 February 2013

  cjsrecipes commented on this recipe

  I am not at all sure about this soup - I have just made it for a dinner party but I am not sure if I can serve it - it tastes very strange - almost sickly sweet with a citrussy wine aftertaste. Perhaps I have done something wrong but I have checked the recipe and I don't think so. I should have trusted my instincts when I thought it seemed odd to put honey with something that is already very sweet. Oh well - I will have to try something else. Usually I love James Martin but not this time!

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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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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 12.0g, carbohydrate 24.0g, fat 21.0 g, saturated fat 9.0g, fibre 5.0g, sugar 15.0g, salt 0.83 g

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