Butternut soup shots with crispy pancetta soldiers
Serve squash soup in individual espresso cups with bacon toast for dipping as a cute party canapé
Butternut squash and sage soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 3 onionschopped
- 2 tbsp chopped sage
- 1.4kg peeled, deseeded butternut squash- buy whole squash and prepare, or buy bags of ready-prepared
- 1 tbsp clear honey
- 1 ½l vegetable stock
- bunch chivessnipped, and cracked black pepper, to serve
Nutrition: per serving
- kcal130
- fat4g
- saturates1g
- carbs21g
- sugars14g
- fibre5g
- protein3g
- salt0.5glow
Method
step 1
Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft – about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.
step 2
Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.
