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Roasted butternut squash soup

Roasted butternut squash soup
Roasted butternut squash soup is a gluten free and primal recipe with 4 servings. This recipe covers 22% of your daily requirements of vitamins and minerals. This soup has 406 calories, 10g of protein, and 23g of fat per serving. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 50 minutes. Head to the store and pick up clear honey, juice of lemon, chicken stock, and a few other things to make it today. If you like this recipe, you might also like recipes such as Roasted Butternut Squash Soup, Roasted Butternut Squash Soup, and Roasted Butternut Squash Soup.

Instructions

1
Heat oven to 200C/180C fan/gas
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OvenOven
2
Put the pancetta in a frying pan and fry until crispy. Set aside.
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PancettaPancetta
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Frying PanFrying Pan
3
Put the squash, onion and garlic in a large roasting tin.
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GarlicGarlic
SquashSquash
OnionOnion
4
Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
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RosemaryRosemary
SquashSquash
HoneyHoney
5
Remove tin from the oven, take out the rosemary and discard.
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RosemaryRosemary
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OvenOven
6
Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
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Lemon JuiceLemon Juice
CreamCream
StockStock
WineWine
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Food ProcessorFood Processor
7
Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta.
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Pine NutsPine Nuts
PancettaPancetta
SoupSoup
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Sauce PanSauce Pan
BowlBowl
8
Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').
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Goat CheeseGoat Cheese
RosemaryRosemary
DifficultyHard
Ready In50 m.
Servings4
Health Score16
Gluten Free
DietsGluten FreePrimal
Dish TypesSoup
OccasionsFallWinter
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