Apple & Spiced Butternut Squash Soup

Method

• step 1

  Preheat the oven to 200oC. Drizzle about 2 tbsp olive oil over the diced butternut squash and mix well to fully coat. Roast in a deep tray for 15-20 mins until tender.

• step 2

  Heat 2 Tbsp Olive oil in a large saucepan on a medium-high heat, and cook diced panchetta until crisp. Set aside on paper towl to cool and drain off the grease.

• step 3

  Turn the heat down to medium and in the same saucepan using any leftover oil and bacon juices, cook celery, carrots & onions until soft. About 10-12 minutes.

• step 4

  Add Ras el-Hanout, paprika & chili and cook for a further minute, keep stirring.

• step 5

  Remove the Squash from the oven and drain off any excess oil.

• step 6

  Turn the heat to high and add the butternut squash, potatoes & apples to the pan along with the cider. Allow the alcohol to cook off (About 8-10 minutes)

• step 7

  Add the stock and cook for a further 10-15 minutes until the apple & vegetables are nice and tender. Add a good pinch a salt & pepper.

• step 8

  Blend the soup with a hand blender, or in a food processor until smooth and add soured cream.. Stir well and taste to check seasoning.

• step 9

  Serve with diced panchetta scattered on top and a few matchsticks of fresh apple.