1 KiB
1 KiB
Autumn Squash Soup
This soup is the colour of autumn, and can be made with any squash or pumpkin. For a vegetarian verison, use vegetable stock and omit the pancetta.
Ingredients
- 1 small butternut squash, peeled and cut into 1cm chunks
- 1 medium onion, finely chopped
- 2 sticks celery, finely sliced
- 1 large leek, halved and cut into 1cm slices
- 1 clove garlic, peeled and grated
- 1/2 teaspoon fresh thyme, chopped
- 100 grams pancetta, diced
- 400 grams tin chopped tomatoes
- 1.5 litres ham stock
- olive oil
- salt
- pepper
Directions
Heat the oil and sweat the pancetta to render the fat. Add the vegetables and sweat for 10 minutes, stirring occasionally, then add the garlic and thyme and cook for another couple of minutes.
Add the tomatoes and stock and simmer gently for 20-30 minutes, until the vegetables are tender. Season to taste with salt and pepper.
Metadata
tags: Soups
author: Ray Miller ray@1729.org.uk
date: 2021-11-08