Roasted butternut squash soup

• pack cubetti di pancetta70g g
• butternut squash↗1

  peeled and chopped

• large onion↗1

  chopped

• garlic cloves↗2

  chopped

• clear honey↗1 tbsp tbsp
• rosemary↗3

  sprigs

• chicken stock↗600ml ml
• white wine↗150ml ml
• double cream↗100ml ml
• juice 1 lemon
• toasted pine nut25g g

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Remove 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.

3. 3

   Transfer 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...').