Spiced Roasted Butternut Squash Soup
This warmly spiced soup is extra tasty with all the toppings and Ready To Bake Multi-Seed Rolls. If you don’t eat bacon, just leave out the pancetta and vegans can use a dairy substitute in place of the crème fraiche. You’ll need a blender or stick blender to make smooth soup.
Serves: 4
Takes: 1 hour
Ingredients
1 butternut squash (approx. 1 kg when peeled and deseeded)
1 red onion, peeled and cut into wedges
Good pinch dried chilli flakes (or ½ tsp if you like it more spicy)
1 tsp paprika
½ tsp ground cumin
¼ tsp ground ginger
2 tsp olive oil
1 stalk celery, sliced
1 clove garlic,
850ml vegetable stock
To serve
100g diced pancetta
4 tsp crème fraiche
Drizzle extra virgin olive oil
Ground black pepper
Chilli flakes
Few sprigs fresh coriander, chopped
Method
Preheat the oven to 170°C fan.
Peel and de-seed then chop the squash into chunks. Place in a large non-stick baking tin. Add the onion, chilli flakes and ground spices then drizzle over the olive oil and toss to coat well. Roast in the oven for 30 minutes, turning the vegetables half way through
Add the celery and garlic and stir, then roast for another 20 minutes until the squash is soft and golden round the edges
Add the Multi-Seed Rolls to the oven for 10 minutes while you finish making the soup. Tip the roasted vegetables into a large saucepan and pour over the hot stock. Use a stick blender to puree the soup (you can leave it a bit chunky if you prefer). Alternatively, tip half the vegetables into your blender with half the stock and blend then tip into a large saucepan then repeat with the other vegetables and stock. Bring to a gentle simmer for a few minutes
While the soup is bubbling, fry the pancetta until crispy in a small pan
Serve the soup into bowls and drizzle with olive oil. Swirl on a spoonful of crème fraiche then add a pinch of chilli flakes and some black pepper. Finally sprinkle on some pancetta and a few coriander leaves and serve with the warm Multi-Seed Rolls for dunking
