• 250g Finely Diced Panchetta
  • 2 Celery Sticks, Chopped
  • 1 Medium Carrot, Peeled & Chopped
  • 1 Medium Onion, Chopped
  • 2 1/2 tsp Ras el-Hanout
  • 1/2 Green Chili, Deseeded & Finely Diced
  • 1/2 tsp Smoked Paprika
  • 2 Medium Potatoes, Peeled & Diced
  • 2 Large Butternut Squash, Peeled, Cored & Diced
  • 250ml Cider
  • 450ml Chicken/Veg Stock
  • 100ml Soured Cream
  • 2 1/2 Medium Granny Smith Apples, Peeled & Chopped
  • 1/2 Granny Smith Apple, Sliced Thin Like Matchsticks
  • Salt & Freshly Ground Black Pepper


  • 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.

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