Roasted Butternut Squash Soup | Drew & Cole

Ingredients

• 600g butternut squash, peeled and chopped
• 1 onion, cut into wedges
• 2 garlic cloves, chopped
• 1 tbsp clear honey
• 3 – 4 Rosemary springs
• 80g pack diced pancetta
• 600ml chicken stock
• 150ml dry white wine
• 100ml double cream