It’s squash time of year! I love a butternut squash, so I was pleased to see a magnificent specimen in my Oddbox delivery this week.
These are great roasted with spices, but this time I made a simple soup, perfect given the distinctly autumnal turn the weather has taken. I gave it a bit of a lift by adding some crispy lardons and sage. Easy to keep it vegetarian, just dispense with the lardons.
Butternut Squash Soup
2 medium onions
3 cloves garlic, sliced
1 large butternut squash, peeled and roughly chopped
100g pancetta (optional)
1 litre of chicken or vegetable stock or water
handful of sage leaves, roughly chopped
Melt the butter in a large saucepan, then add the onions, garlic and squash. Sweat the vegetables for about 10 minutes until softened but not browned.
Add the stock, bring to the boil. Cover and simmer for 15-20 minutes, until the squash is soft. Blend until smooth.
When ready to serve, fry the pancetta until crispy, add the sage and fry for a minute.
Serve with a spoonful of the pancetta and sage.