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