Saturday, 10 December 2011

Roast butternut squash & pancetta soup


     1/2 pint ham stock, 100g pancetta, 1 large butternut squash, 1 small potato, truffle oil.
Serves: 4 Preparation: 1 hour

I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This winter I have created 10 new soups to warm you through on a cold day. This soup is velvet smooth, voluptuously thick and has a rich, savoury flavour.

1) Peel and the butternut squash, discard the seeds and cut into chunks. Drizzle with a little truffle oil and roast in the oven in a covered dish at 200 degrees for 20 minutes.

2) Strain the butternut squash (do not discard the juice) and pulse thoroughly in a blender. Add the pureed butternut squash and juice into the ham stock along with the pancetta and the peeled, diced potato then allow to simmer for a further 30 minutes.

3) Mash the potato into the soup with a potato masher and stir through. Season to taste with salt and pepper, then serve.

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