James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
Ingredients
- 70g pack cubetti di pancetta
- 1 butternut squash, peeled and chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp clear honey
- 3 rosemary sprigs
- 600ml chicken stock
- 150ml white wine
- 100ml double cream
- juice 1 lemon
- 25g toasted pine nut
Method
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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.
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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.
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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…').