Name: Roasted butternut squash soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
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 nut

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Roasted butternut squash soup

Roasted butternut squash soup

James Martin

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 3.8 out of 5.24 ratingsRate

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

Freezable

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Goat’s cheese & rosemary tarts

A star rating of 5 out of 5.2 ratings

Melty onion toasts

A star rating of 4.4 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

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 nut

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Nutrition: per serving

kcal342
fat21g
saturates9g
carbs24g
sugars15g
fibre5g
protein12g
salt0.83g

low

Method

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.
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.
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. 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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A star rating of 3.8 out of 5.24 ratings

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