Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup has a beautiful yellow colour and will brighten up even the dullest day anytime of the year. Even in the summer you can enjoy this soup cold if you wish. This is in fact quite a simple recipe but will not disappoint, I can guarantee it. I think with the addition of the white wine and bacon it’s certainly something you’ll be proud to serve to your guests. Or, do what I do, I eat it whilst sitting on the sofa in front of a nice open fire with the dogs content and snoring. Even better with a good play on the radio.

One of Mr Paul’s Winter Warmers.

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4 from 1 vote

Roasted Butternut Squash Soup

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4 servings

Cook ModePrevent your screen from going dark

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: Mediterranean

Calories per Serving 326

Author: :Mr. Paul

Ingredients

• 70 g baconStreaky Bacon cut small or cubed Panceta Streaky cut small or cubed Panceta
• 1 butternut squash peeled and chopped (Decent Size)
• 1 onion large chopped
• 2 cloves cloves chopped
• 1 tbsp honey
• 3 sprigs rosemary
• 600 mls chicken stock a stock cube is fine if you don’t make your own stock
• 150 ml white wine
• 100 ml double cream
• 25 g pine nuts toasted . Optional

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Preheat your oven to 200C or 180C if you have a fan oven. gas 6. Fry the bacon until it’s crispy, then save till later.. Place the squash, onion, bacon and garlic in a large roasting tin, drizzle with a little oil, salt and pepper then give it a good mix with your hands making sure everything is coated.. Add the honey and mix with a wooden spoon and then pop in the sprig of rosemary.
• Now you need to roast this for around 30 minutes, giving it an occasional stir now and then. When the squash is cooked and has a nice colour, remove from the oven, discard the rosemary. Now transfer contents of the roasting tin to a food processor along with your stock, wine, cream and lemon juice. Season, then blend until very smooth.
• You can either transfer mixture to a saucepan, reheat and serve, or let it cool and keep in the fridge for up 3 - 4 days. It is also good to freeze too.
• To serve,sprinkle with roasted pine nuts, chives or any garnish you wish.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Cuisine, Meals for 1 or 2, Mediterranean, Recipes, Soups, Salads, Side Dishes & Sauces, Starters, Vegetarian,, Vegan & Free From