Butternut Squash soup


Tasty wintery dish, using that wierd thing you see in the vegetable isle that you never knew what to do with. It also gives you a sneaky way to get lots of vegetables into your diet. (Therefore handy for kids too).

You'll need:
Olive oil
Knob of butter
1 butternut squash.
2 large onions
1 litre of chicken stock
2 bay leaves
1 heaped tsp of mild curry powder
small handfull of thyme (leaves stripped off)
2 or 3 tbspns cream or creme fraiche.

Peel and chop the onions. Heat a big pan, melt the butter and add the oil, then throw in the onions and bay leaves. cook on low for 5 mins until soft.
Peel the squash. Remove the seeds. Chop up into cubes.
Add to the pan and add some more olive oil if needed. Cook for 15 mins, stirring occasionally, until the squash is tender.
Add the curry powder and cook for 1 min.
Add the chicken stock. Cook for 20 minutes until everything is soft.

Now in a frying pan, fry the pancetta until crispy.

Liquidise the soup in a food processor. Then reheat gently. Stir in the Thyme leaves.

To serve, pour soup into bowls, sprinkle pancetta over the top, stir in a swirl of cream or creme fraiche and drizzle extra virgin olive oil over the soup if liked.
Serve sliced French bread alongside.

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