I LOVE this versatile ingredient, it can be used in risottos, ravioli, salads and tasty purees. This week’s recipe however for soup is just right for the January chill and brings you the best of hearty winter warming combined with an Asian twist.
Spiced butternut squash soup with lemongrass, ginger and smoked pancetta
2 large squash peeled and diced
1 onion diced
80g peeled fresh ginger
2 tsp of turmeric
2 sticks lemon grass roughly chopped
2 lime leaves
4 cloves of garlic
2 tablespoons green curry paste
2 lts coconut milk
100g caster sugar
500ml of cold water
2 tsp roasted pumpkin seeds
3 tsp of roasted diced pancetta
- Peel and dice squash into small pieces, removing the seeds and placing them to one side to use later.
- In a blender add the onion, ginger, lemon grass lime leaves, garlic, turmeric and curry paste and blitz into a paste.
- Fry the paste in a little oil before adding the water.
- Bring the pan to a boil then add the squash and sugar. Cover with cling film and cook for about 1 hour or until soft.
- Add the coconut milk and bring to a slow boil.
- Place the leftover butternut seeds in the oven and allow them to dry out and crisp slightly. Dust the seeds in a little ground cumin and paprika.
- Gently pan-fry the pancetta pieces until crisp. Put to one side, removing excess oil with kitchen roll.
- Place the soup into a food processor and blend until smooth.
- Serve warm and garnish the soup with the pancetta and spiced squash seeds.