Roasted butternut squash soup
- Preparation and cooking time
- Serves 4
James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
- 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...').