
Butternut Squash & Pancetta Soup
A wonderfully warming and comforting soup – perfect for a chilly night. You could try using cubes of chorizo instead of pancetta, or make it veggie with a can of cooked chickpeas or butterbeans. What you must do, though, is serve it with lots of crusty bread.
Ingredients
1 tbsp olive oil
1 red onion, finely chopped
Pinch of smoked paprika
1 clove garlic, crushed
1 medium red chilli, deseeded and roughly chopped
700g butternut squash (about 1 ½ butternut squash), peeled and cut into chunks
400ml/14floz fresh vegetable stock or (2tsp vegetable bouillon powder dissolved in water)
150g/5 ½ oz pancetta, cubed (or chorizo sausage, diced)
125ml/4floz Greek Style Natural Yogurt
Freshly ground black pepper to season
3tbsp fresh coriander, chopped
Method
-
- Heat the oil in a large pan and cook the onion, paprika, garlic and chilli over a low heat for 3-4 minutes until soft. Add the butternut squash and stir for another 2 minutes.
- Pour in the stock, bring to the boil, lower the heat and simmer for 15-20 minutes until the butternut squash is tender. Transfer to a blender or food processor and process in batches until smooth.
- Chop the pancetta into small dice (remove any skin). Fry the pancetta or chorizo in a pan (without any oil) for 1-2 minutes until lightly golden.
- Return the soup to a clean pan. Stir in the pancetta or chorizo and yogurt. Simmer gently for a couple of minutes until hot. Season to taste.
- Ladle into bowls and sprinkle over the chopped coriander to serve.
Storage: This soup will keep in the fridge for 2-3 days. It can be frozen (without the chorizo and yogurt) for up to 1 month. Defrost in the fridge then stir in the yogurt and chorizo and heat through
Variations: Try using pumpkin instead of butternut squash.

Similar Recipes
Keep up with everything happening in the valley...
...including upcoming events, recipes, competitions and more. Just pop your email address in below: