James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
Prep:10 mins
Serves 4
70g pack cubetti di pancetta1 butternut squash, peeled and chopped1 large onion, chopped2 garlic cloves, chopped1 tbsp clear honey3 rosemary sprigs600ml chicken stock150ml white wine100ml double creamjuice 1 lemon25g toasted pine nut
STEP 1Heat 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 2Remove 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 3Transfer 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…’).
