ROAST BUTTERNUT SOUP
- 70 g pack cubetti di pancetta or bacon
- 1 kg butternut squash, peeled and chopped
- 1 large onion, chopped
- 8 garlic cloves, chopped
- 1 tablespoon clear honey
- 3 rosemary sprigs
- thyme sprigs
- 1 small red chilli, chopped
- 600 ml chicken stock
- 150 ml white wine
- 400 ml double cream
- juice of 1 lemon
- black pepper to taste
- Feta cheese
- fresh coriander
Heat oven to 200°C/180°C fan/gas 6.
Put the pancetta/bacon in a frying pan and fry until crispy. Set aside.
Put the squash, onion, chilli and garlic in a large roasting tin. Add the honey, rosemary and thyme, then roast until cooked, tender and golden brown – stir regularly .
Remove tin from the oven, take out the thyme, rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, and lemon juice. Season, then blend until smooth.
Transfer mixture to a large saucepan and simmer for 20 minutes. Add the cream and simmer for a further 5 minutes and taste for salt. Divide soup between individual bowls and top with a sprinkle of Feta cheese and pancetta/bacon.
Garnish with fresh coriander leaves.
Photo: Werner Foot
Recipe posted by Werner Foot
