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Butternut Squash with Pancetta

clock Cooking time: 60 minutes yield Serving for: 4
  • 125mi Single cream
  • 3 cloves garlic, sliced
  • 100g pancetta(cubed)
  • a handful fresh sage leaves
  • 1 litre water
  • 50g butter
  • 1 large butternut squash, roughly chopped
  • 2 medium onions(finely Sliced)
  1. Fry the pancetta to crisp. Then add the sage leaves and fry them together for a minute. Drain and set aside.
  2. Heat a saucepan and melt the butter. Add the onions, garlic and
  3. butternut squash.
  4. Cover the pan and cook the vegetables for 10 minutes until they are tender.
  5. Add the water and boil. Cover the pan and simmer for 15-20 minutes until soft.
  6. Blend the mixture to a smooth puree and add the pancetta and sage leaves.
  7. Heat the soup in the pan for 5 minutes and season. Garnish with the cream and serve while hot.