Roasted Squash Soup With Crispy Pancetta And Pibe Nuts

• porsi: 4

Bahan-bahan

1 large buttemut squash, peeled and chopped

1 tbsp olive oil

2 tsp fresh thyme leaves

Salt and black pepper

70g pancetta or streaky bacon, chopped

650ml chicken stock

120ml white wine

120ml double cream, plus extra to serve

30g pine nuts, toasted

Petunjuk

1 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Place the squash on large roasting tray and drizzle with the olive oil. Scatter with the thyme, season with salt and black pepper and roast for 30-40 minutes until soft and golden brown.

3 Meanwhile, place the pancetta in a large saucepan over a medium heat and cook for 5-6 minutes until golden and crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper and set aside, reserving the fat in the pam

4 Return the pan to a medium-low heat and cook the onion in the bacon fat for 8-10 minutes until softened but not coloured. Add the garlic and cook for 1-2 minutes.

5 Add the roasted squash along with the stock, wine and cream. Season with salt and plenty of black pepper. Bring to a boil, then remove from the heat. Use a stick blender to whizz until smooth.

6 Place the pine nuts in a dry pan over a medium-low heat and toast for 3-4 minutes until golden, shaking the pan often and watching carefully to ensure they don't burn.

7 When ready to serve, reheat the soup and ladle into serving bowls. Top with a drizzle of double cream, a sprinkle of pine nuts and the crispy pancetta.