Roasted butternut squash soup recipe | Good Food
James Martin tops his roasted squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel
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Cooking tools:
- Food processor
- Roasting pan
- Skillet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Ladle
- Serving bowl
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
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