Roasted Butternut Squash Soup
To make this wonderful soup extra special, toast some pine nuts and pumpkin seeds to sprinkle on the top.
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
Heat the oven 200°C/180°C Fan/ Gas Mark 6. Put the butternut squash, onion and garlic in a roasting tin, add the honey and rosemary, then roast for 25 minutes. Remove from the oven and take out the rosemary and discard.
Select the SAUTE function and fry the pancetta for 2 – 3 minutes stirring occasionally, add the contents of the roasting tin and the stock, wine and cream.
Cancel SAUTE function, put on the lid and select SMOOTH function.
When the program has finished, open the lid and season to taste before serving.