Butternut Squash & Pancetta Soup

It is most definitely soup season, it is cold outside and a steaming bowl of soup really hits the spot. I was going to see a friend and her little girl one afternoon last week, on my luxurious week off of sleeping in, organising the house and baking, and I wanted to bring lunch along. I made the soup ahead of time, with just the pancetta to cook and the cream to stir in, once the soup had been heated up.

Butternut soup

It is my favourite butternut squash soup recipe that I’ve tried so far, and it was courtesy of The New Covent Garden Soup Company from their book ‘Soup For Everyday’. It was creamy, slightly sweet with the crispy saltiness of the fried pancetta. An incredible combination. I slightly changed when the sage was added as I prefer it blended into the soup itself but otherwise pretty much stuck with the original recipe.

Ingredients: (Serves 4)

  • 50 g of butter
  • 2 medium onions, chopped
  • 3 cloves of garlic, minced
  • 1 small handful of fresh sage leaves
  • 1 large butternut squash, peeled, de-seeded and diced (roughly)
  • 100 g of diced pancetta
  • 1 L of water
  • 125 ml of single cream

Method:

  1. Place the butter, onions, garlic and sage leaves into a large saucepan, over a medium heat and cook for a minute or two.
  2. Add the butternut squash and cook for 10 minutes until the butternut squash begins to soften but doesn’t brown, keep that heat down at around medium.
  3. Pour in the water, bring to the boil and then cover the pan for 20 minutes, whilst it simmers away gently.
  4. Whilst the butternut squash is cooking, place the pancetta into a frying pan and cook over a medium-high heat until crispy. Set aside in small bowl.
  5. Place the cooked butternut squash and the contents of the pan into a blend, blend until smooth.
  6. Pour in the cream and quickly blend until stirred through.
  7. Serve topped with pancetta.
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