Roasted butternut squash soup

Roasted butternut squash soup

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
342
protein
12g
carbs
24g
fat
21g
saturates
9g
fibre
5g
sugar
15g
salt
0.83g

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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Method

  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.
  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.
  3. 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...').

Recipe from Good Food magazine, November 2011

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Comments

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herculite's picture

Lovely soup

Took on board all previous comments so I followed everything to the letter However I simmered the soup to cook out the wine. I also think the pancetta (I used bacon) is needed in this soup to add saltiness to the sweetness and I also added a spoonful of plain yoghurt to the finished dish. I will make this soup again it was lovely, I froze the half we did not use and it was just as good the second time.

merseywoman's picture

This soup is really nice and taste's amazing, the lemon juice gave it a light fresh taste. I served it as a starter and guests said it tasted like it came straight out of a restaurant I was well happy:-)

millshannah1984's picture

Really nice. I made it without the pancetta and i didn't peel the squash. I also added extra stock and less wine. After reading the comments i left out the lemon juice - glad i did!

Bathforddixon's picture

Was looking to intensify flavours in standard roast squash soup - but don't think recipe works at all. The chopped onion and squash roast at different rates - when the squash is good, the onion is burned. The rosemary shatters on moving the squash around - the remnants making it into the blitzed soup would be overpowering if all was not overwhelmed by the wine, even at half quantity. The lemon contributed an additional level of weirdness.

At least I appreciate my bog standard roast squash soup now....

barrattcj's picture

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!

juliahulia1977's picture

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

kallon11's picture
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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!

nikkiecooke22's picture
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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.

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

katelewis1007's picture
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Delicious, even without the pancetta or pine nuts.

Frantic Flapjack's picture
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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.

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

fuji115's picture
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I found wine taste quite strong. I would not use it at all next time.

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