Butternut Squash Soup with Sage and Panchetta

Pumpkin and Panchetta Soup
Pumpkin and Panchetta Soup

This is a gloriously golden and rich soup, Just the ticket for today, which has been a grey, wet and windy Sunday in November.

Serves 4 and it’s Gluten Free too!

Ingredients

  • 3 tablespoons of Butter
  • 2 tablespoons of Olive Oil
  • 1 onion, peeled and chopped
  • 2 clove of garlic, peeled and crushed
  • 1 tablespoon fresh sage leaves, finely chopped (about 3 leaves)
  • 200g thin pancetta slices, roughly chopped
  • 2  medium Butternut Squash ( should be 1 to 1.5 kg), peeled and diced
  • 2 tablespoons of Sherry
  • 1/8 th teaspoon of Cayenne Pepper
  • 1 litre of Chicken Stock (Use Gluten Free Stock for a Gluten Free soup)
  • 150 ml Double Cream
  • Sea salt and freshly ground black pepper to season

Method

  1. Heat a the butter and olive oil in a large pan and lightly sauté the onion, garlic and sageuntil softened.
  2. Add the diced Butternut Squaash and saute for a further 5 mins.
  3. Add the sherry and sizzle for a few seconds to cook out the alcohol.
  4. Pour in the stock and Cayenne and bring to a boil.
  5. Cover with a lid and simmer for 25 minutes until the the Butternet squash is tender.
  6. Fry the panchetta until it’s crispy and pop on a piece of kitchen towel to drain off the fat.
  7. Biltz the soup until it’s smooth, I used my hand blender, you can use a food processor but I’d let it cool a bit first.
  8. Stir in the cream and check for seasoning
  9. Serve the soup in bowls, sprinkle over some crispy panchetta and eat…

Eat with crusty bread (like my Irish Soda Bread), it’s perfect comfort food for a blustery day.

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